Foodie Group
I had watched the posts of a couple members in a foodie group I belong to on Face Book, Pulse, who had a go at making pizzas with eggs cracked over them. It was all so intriguing…a bit of runny yolk, the tomato & the crunchy crust… so, of course, I had to give it a go.
Having a window into Tom & Andy’s eggy pizzas gave me insight as well as the courage to give it a try. Why not? Even a slightly failed eggy, breakfast pizza with fresh ingredients is still better than a drive through breakfast sandwich anywhere!
Boy Wonder was here for Easter weekend and the first eggy pizza was made that Saturday morning. I choose the savory brioche dough recipe from, Pizza & Flatbreads in 5 Minutes a Day, and added a base of thinly sliced tomatoes, red onions, fresh mozzarella and fresh thyme, sage and rosemary.
I put the pizza in a 525 degree oven on top of a stone and then played it by ear as to when to crack the eggs over top.
When the pizza crust was beginning to brown around the edges, I cracked the eggs and then sprinkled the leftover crumbled, applewood bacon I had leftover from the night before’s wedge salads, over the top of it all.
I then stood by and monitored the eggs progress. And by stood by, I mean I never left the oven’s side.
After much opening of the oven and wiggling of the pizza to judge the doneness of the eggs… I finally pulled out the pizza just as the white over the yolk became opaque.
I let the pizza rest for a couple minutes on a rack before slicing into it. It’s is important to note that I used scissors to cut the pizza. I thought slicing into it with a knife would force any yolky goodness to pass quickly down and away.
Breakfast Pizza!
Other than making a note to pull the pizza out of the oven just a touch sooner for more yolky goodness, the first eggy pizza was deemed a yummy success by all of us.
The eggy, savory brioche dough was a great pairing for this type of pizza. It held up perfectly to the yolky goodness and while it was crispy and a thicker dough than I make my other pizzas on, it was still light feeling.
I made our second eggy pizza this Sunday. Same dough but was out of fresh herbs and tomatoes. So I smeared the rolled dough with pesto & added chopped sun dried tomatoes that were packed in olive oil. I took the pizza out a touch earlier and we were in yolky pizza heaven!
While cold, leftover pizza still for breakfast still has a place in my heart — this warm, yolky breakfast pizza is a proven new winner here at Chez Kelly.
