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Breakfast Pizza

January 15, 2012

Pizza for breakfast is nothing new, but generally it conjures up images of bleary-eyed rifling through the refrigerator for something to eat after a late night.  Since we make pizza nearly every Friday night, it is not uncommon for someone in our family to nibble on a slice while waiting for the “real” breakfast to be served.  “Real” breakfast at our house is more commonly pancakes, waffles, eggs of some incarnation, or perhaps a muffin or scone.  (We eat our fair share of cereal as well).

Friday nights are usually pizza night at our house.  However last week, our Friday night plans changed at the last minute and all I could think of was how we could make pizza for breakfast instead!  The dough was already in the refrigerator, we have frozen pesto in the from last summers’ garden basil explosion, and a lug of bacon I could not pass up at the store the other day.   Pizza for breakfast was inevitable.

Breakfast Pizza earns its sincere place at the breakfast table because it boasts both eggs and bacon, quintessential breakfast foods.  On the tossed dough round, pesto creates a base of flavor and color.  The cheese is somewhat lightly scattered, to allow the egg to take center stage.  Cook the bacon until crispy before chopping it and tossing it on the pie.  The eggs are not cooked in advance, simply crack them on top.  I used four which seemed to fit nicely on both the pizza and our plates (there are four of us).  For those of you who do not equate broccoli with breakfast (like half of my family) feel free to leave it off.  I like any chance to toss veggies into every meal and our garden is overflowing with broccoli right now.  Like any pizza there are a million variations.  Pesto could easily be replaced with roasted garlic sauce, tomato-based pizza sauce, or simply a brush of olive oil.  Change out sausage for the bacon or leave them off altogether for a vegetarian meal.  Not into broccoli? Try asparagus in the spring or tomatoes in the summer.  Nothing even says you have to eat this for breakfast, it would be a great lunch or dinner as well.

This post is featured on Yeastspotting.

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Though brunch provides the allure of a relaxed meal to share with friends and family, casually sipping on Bloody Marys, the harsh reality is that someone has to get all the food ready to eat early in the morning.  Beside being insanely delicious and versatile, stratas assemble the night before, so serving a crowd in the morning is a cinch!  In our family, we routinely have overnight gatherings and I often make a strata.  All the work is done the day before.    Sometimes I even put the oven on delay start, so it will preheat while I sleep.  When I wake up in the morning with a house full of guests, all I have to do is slide the dish into the oven and make some coffee.

You can make a strata with almost anything.  The eggs and bread are standard, but the vegetables, cheese, or meat that you add are completely up to you.  Bacon Breakfast Strata happens to be one of my favorite combinations.  Brown off the bacon, saute the onion and mushrooms, then mix everything up with a pile of bread and cheese and pour egg and milk over the top.  It is easy.  The bread absorbs the egg and milk overnight and puffs up in the oven.  The interior texture is light and almost creamy, while the top browns and creates a cheesy crunch.  It is delightful.

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Easter and the its accompanying sugar rush have past.  Now I am left with the daunting question of what to do with three dozen hard-boiled eggs!?!  Luckily, with the exception of my son, we all love eggs.  My daughter was peeling them and eating them as she hunted, but of course that only took care of 2 or 3.

One of my favorite ways to prepare hard-boiled eggs is to make an egg salad.  I happen to love egg salad, but admit that it can be somewhat bland at times.   Sunflower Millet Bread is ideal for egg sandwiches, because it has so much flavor and crunchy texture.  The millet toasts and pops in your mouth.  It has a nutty flavor, as do the sunflower seeds.  Topping the sandwich with pickled red onion adds a bright color contrast, as well as a tangy counterpoint to the egg.

I first fell in love with Sunflower Millet Bread when working at a natural food store in high school.  This recipe is from The Greens Cookbook.  Though it is almost completely based on whole wheat flour, it has a very open, light texture.  The bread slices and toasts very well.  I used the first loaf for egg sandwiches, then sliced and froze the second for breakfast toast in the coming weeks.

The Red Pickled Onions are also from The Greens Cookbook.  They are very easy to make and take only a day to sit and cure.  They are great with this sandwich, but also with sausages or any meal that you want to add a zippy condiment.

Find this and other delicious breads at Yeast Spotting.

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