Egg pizza

Avocado, tomato and egg pizza

Egg pizza
Eggs get a lift with bread base and complimentary add-ons.

I’ve always loved eggs, and never put much store in the terror that has surrounded them for decades (admittedly, I have been blessed with normal cholesterol levels). I can buy large, free-range, orange-yolked local eggs, and while they are more expensive than the supermarket brand, they still fall into the cheap-food category. I pay $4 a dozen, or about $.34 an egg. Two eggs, well under a dollar, make a substantial meal. It’s hard to beat that value.

However, they can be a bit … dull. This idea takes the humble egg and turns it into a gourmet treat without much extra work. I made this avocado, tomato and egg pizza in just a few minutes more than making toast and eggs. I call it pizza, though it has no cheese. The eggs make up for the missing creamy-cheese element.

NOTE: I am a fan of the Bread in Five Minutes a Day books. This series (Bread, Whole Wheat and Flatbread versions) promotes creating a large amount of knead-free dough, stored in the fridge and ready to make bread instantly. The base for this pizza is made in a skillet from the basic pizza recipe in the Flatbread book (for a sample, see the Master Recipe for bread, which would work just fine in this recipe). I simply pinch off a piece about the size of a lemon, flatten it and cook in a covered skillet, flipping the bread when the first side is golden brown. If you do not have access to the book, or desire to create your own base, Greek-style pita, any pizza crust, half a large bagel, and English muffin, or even substantial bread will work just as well.

Warm your base bread in a skillet. If you have a gas stove, and are open to crumbs in your burners, you can also warm crusted bread (like cooked pizza crust or pita) directly over the open flame. WARNING: Do not step away from the stove if you are warming anything over an open flame. Best practice is to keep your eyes glued to the bread. I really mean this. If you lose attention, best case scenario is that you burn your bread. Worst case — we are talking fire, here.

Prepare your eggs as desired. I prefer this pizza with runny yolks, but it is moist enough to be good even with hard-cooked or scrambled eggs. Poach, fry (mine are sunny-side up), boil or scramble eggs as you desire.

While the eggs are cooking, mix mayonnaise with your choice of flavor. I mixed about 1½ tsp of light mayo with 1 tsp of Sambal Oleek. I could also have used garlic, mustard, dried chili flakes. Plain mayo would also work. Spread on the bread base.

Add avocado slices (about 1/4 fruit per serving) and tomato slices. Place cooked eggs on top of the vegetables.

Sprinkle with chopped green onion and fresh basil (or add dry basil to eggs as they cook), salt and pepper.

I tend to eat this with a knife and fork, but with most bases, you could also pick it up and eat it. If you have runny yolks, break the yolks and allow the yolk to spread and find a home before starting to eat. It will still be a bit messy, but quite civilized compared to biting into an egg with an intact yolk.

Take this idea and add your own touches. Perhaps you would prefer some cheese in addition to the eggs, or replacing one. Add some cooked bacon or sausage to enhance or replace the avocado. Replace the mayo with sour cream and salsa, add a bit of cooked ground beef and/or cheddar cheese for a Huevos Rancheros version.

However you dress up your egg pizza, your taste buds will certainly not declare same-old-same-old. It doesn’t take a lot of work to turn a basic food into a delight.

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