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egg pizza

In dinner on July 17, 2009 at 1:57 pm

i get a lot of inspiration from the food network. that doesn’t generally mean that i write down recipes, or even look them up on the website, but just watching gives me ideas that i like to experiment with in my own kitchen and apply to my own dishes. sometimes, though, i follow directions more closely.

this particular recipe is from ellie krieger and it has turned into a major favorite at my house. it sounds unusual, so bear with me here… egg pizza.

eggpizza

as my 80-something year-old grandfather described it: “a different and unique dinner.” (he’s not very adventurous when it comes to food, but he did have seconds…)

so, start with a crust. i imagine you could use a prebaked bobili or similar, but i started with store bought dough from TJ’s (sorry, mom!).

then ellie wants you to put on a thick layer of greens. i believe she used baby spinach, which i have tried and like okay, but for my money, baby arugula – with its peppery bite – is better. or a mix, if you so desire. and when we say thick layer, we mean THICK layer. keep in mind that it’s going to cook way down.

also, i’ve discovered that tossing the greens in olive oil (and salt and pepper!) keeps them from singeing in the oven.

then, top the greens with crumbles of bacon or pancetta and thinly sliced garlic… or leave this part out if you’re opposed.

the piece-de-resistance is to VERY GENTLY! crack four (raw) eggs and nestle them in the greens.

bake the pizza at 400 degrees and watch the eggs very carefully to make sure you don’t over cook them. the goal here is for the yolks to still be runny and to make a “sauce” for the pizza when broken. getting the timing right took a couple of tries at my house. keep in mind that these eggs are going to look very different from a poached egg or fried egg you might be used to, so relying on visuals may end up in hard-boiled egg pizza, which is so not the point! i suggest using the shake method – wiggle the pan to determine doneness, and for pete’s sake DON’T OVERCOOK! salmonella is overrated anyway.

eat promptly! sometimes we grate some parm over the top and sometimes we don’t. enjoy!

ps – i’ve also heard that if you do it just right, you can save a piece and reheat it… with the egg still gooey enough to make sauce! fancy that.

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  1. OMG will you come make this for me right now?!

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