Sunday, July 4, 2010

Breakfast Pizza

Breakfast pizza is an incredibly simple dish made of all the traditional breakfast ingredients ... only as a pizza.  I know.  Genius.  Since I usually make it at the cottage, I don't go to the trouble of making the dough (though pizza dough is quite easy - see one of my earlier pizza recipe posts).  What you put on it is totally up to you.  I happen to have a love affair with bacon and with cheese, so those are two prerequisites for my b-fast pizza.  But, if you prefer to go veg, with smoked salmon, with back bacon or hell - even macerated fruit with mascarpone and maple syrup - go for it!


Ingredients (serves 4):
  • 2 Naan breads (I use PC brand)
  • pizza sauce (or any decent red pasta sauce ... or make your own)
  • 1-1/2 cups aged cheddar, shredded
  • 4 eggs
  • 1 tbsp cream
  • 1 tbsp butter
  • 1 tbsp chopped chives
  • 6 slices bacon, chopped
  • salt & pepper
For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon cream
  • 1 cup (1/2 pound) melted butter, cooled to room temperature
  • 1 tablespoon lemon juice or white wine vinegar
  • 1/2 teaspoon salt
  • Dash of cayenne pepper
  1. Preheat oven to 350 degrees (they can also cook on the BBQ).
  2. Cook the bacon until crispy.  Drain and set aside.  
  3. Make the hollandaise (below).
  4. Whisk the eggs with the cream and a bit of salt and pepper.  Melt the butter over medium heat and add the egg mixture.  Scramble the eggs, cooking until just done (don't dry them out too much as you'll be putting them back on heat to make the pizzas - it's OK if they're a bit runny)
  5. Thinly spread each naan bread with pizza sauce.  Top with scrambled eggs, bacon and cheese.  Bake in the oven until the cheese has just melted.  Remove from oven and drizzle with hollandaise.  Garnish with chopped chives.  Cut and serve!
For Hollandaise (or, go for the package kind - I won't tell):
  1. Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually. 
  2. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. 
  3. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.

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