This is one of those blog posts where I post a picture of something else instead of what I made for breakfast last Friday because the Fancy Breakfast Friday was highly un-photogenic. But I sure was busy in the kitchen last Friday! We had a belated pie party for Luke’s birthday and I made a cherry pie and a peach cobbler. It was also the night of the talent show so I made Madeleines for the bake sale, and since I learned last time that my recipe makes more than 12, I turned the rest of the batter into cupcakes.
Fortunately, Jack only did the art show part of the talent show so we could go straight from baseball to the art opening to our party at home. He used the sumi e style to paint the tree in the background there.
But what did we have for breakfast? Well. As I said in the title, we had breakfast pizza, which was actually delicious. I was inspired by an old Williams Sonoma pizza cookbook that my roommates bought me in college. At the time, I thought the recipe looked disgusting because I didn’t like eggs. #weird. This is one major fail that I want to keep working on and get it right. What I took from the cookbook recipe was the idea of making a breakfast pizza, and to cook the dough/cheese/meat first and then add the eggs for the last couple minutes. I came up with this idea very last minute, and I already had dough in the fridge from an Artisan Bread in Five Minutes a day recipe I had been using. But here are my lessons learned – I need to make a fresher dough for the crust so it’s bigger and softer. I need to make a big crust around the edges so the eggs don’t slide off. I also need to cook this on a pan with sides, certainly not one with holes.
So how was it? Delicious. It’s cheddar, egg, and bacon on a pizza. What could go wrong? Aside from the yolks breaking and the eggs sliding entirely off the pizza?