Anybody want pizza for breakfast? (DUH would be the correct answer here.)
You guys know how I love eggs. I always tell Aaron when he’s not listening, “Eggs are the perfect food. You can fry, scramble, bake, hard boil, soft boil, poach, and they are COMPLETE MAGIC EVERY SINGLE TIME.”
To which he replies, “Huh?”
But I truly truly feel it in my soul chamber. Eggs are the perfect food. Inexpensive, filling, delicious, attractive. They can do anything! And today, we’re baking them on top of a ding dang breakfast pizza.
And all the world said, “Holla.”
So I want to tell you guys about Happy Egg. Guys, I JUST DISCOVERED them. And I’m such an eggy, so I have no idea how I’m so behind in life. Happy Egg is the pioneer of free range egg farming because they give their hens over 8-acres of pasture to roam, which is 10 times the amount of space of standard free range egg farms. For this reason, the Happy Egg Organic Free-Range Eggs™ are the Free-est of the Free Range™ and also USDA Certified Organic. Plus, they have the the cheery-est packaging, and I love that all the small family farms are in Missouri and one in Arkansas! What a happy EGGcident. Haha!
Don’t delete me from your life.
So this whole situation is so beyond simple. Which is perfect for breakfast because it’s not overly laborious. Especially when you have store-bought dough and sauce on hand. So have those on hand! (I’m not yelling at you. Maybe.)
Start by browning some breakfast sausage. Just half a pound, in a skillet, boom boom brown.
Next up, roll out your dough on a floured work surface, and place it in a lightly greased cast iron skillet. I went with a 13-inch pan, and it felt perfect for a pound of dough. Obviously if you go with a smaller skillet, you’ll have a thicker crust. Larger skillet, thinner crust. YOU FLY, LITTLE BIRD.
Spoon the sauce over the dough and evenly sprinkle the sausage and grated mozzarella on top. You’ll want to eat it like this because it’s already so pretty. But just you wait, ‘Enry ‘Iggins.
Now parbake the pizza for 10 minutes. That’s step one.
Theeeen after 10, bring the skillet out of the oven. This is when we add those Happy Egg Organic Free-Range EggsTM, yo. What I did was pick out four little spots in the pizza where I wanted the eggs to (hopefully) land. I took a spoon and pressed into the cheese a tad, creating a tiny well, so that the Happy Eggs had something to nest in. (Ha! Oh.) Carefully pour the cracked egg into each well and cross your fingers that the whites don’t run too much. And they will! You’re still a good person, though.
Back into the oven it goes for another 10 or so, aaaaand . . .
Oh hi. I want to eat all of you. Right now.
I love using cast iron because it gets that reaaally nice crust on the bottom. AND, on top of that, you can easily lift it out and transfer to a cutting board for slicing! See how good your life is right now?
So back to the eggs for a second. Because all ovens are different, this is what I ask of you – just watch them! Keep an eye on the whites, and as soon as they set, you should be good. IF you want runny yolks, that is. If you want them creamy and not runny, go a little longer. If you want them hard and not creamy, a little longer. Super runny, go way less. Know what I mean, Vern?
And then you’ll refill your coffee, garnish with chives and sit down to THEE most perfect breakfast known to everyone and everything.
Where to get Happy Egg near you? They’re actually available at Walmart in Kansas City right now! If you’re outside of the Kansas City area, you can go to the Store Locator, slap in your zippy and it will direct you to your new life life filled with gorgeous, plump and creamy yolks.
Aaaaand now you have permission to inhale it all.
- 1 pound store-bought pizza dough (homemade is fine, too)
- 1/2 cup pizza sauce
- 1/2 pound breakfast sausage
- 1 (8 oz) block mozzarella cheese, grated
- 4 Happy Eggs
- Chopped chives, for garnish
- Preheat your oven to 400.
- In a medium skillet, brown the breakfast sausage over a medium high heat, until cooked through, about five minutes.
- On a floured work surface, roll out the pizza dough. Place it in a lightly greased 13-inch cast iron skillet. If you use a larger skillet, the pizza will be a tad thinner, and if you go smaller, you’ll have a thicker crust. It’s really up to you! I prefer 13 inches. Spoon the sauce over the dough, and evenly sprinkle the sausage and mozzarella cheese on top. Prebake for 10 minutes.
- After 10 minutes, bring the pizza out of the oven. Gently crack each Happy Egg into a small bowl, and carefully pour the egg over a spot on the pizza. The whites will run, but that’s the nature of the egg. You never know what you’re going to get! Crack the remaining eggs and pour them over the pizza in different spots, one at the time. Bake the pizza for 10-12 more minutes, until the whites have set, but the yolks are still soft. If you want a firmer yolk, 13-15 minutes is what you’ll need. If you want it runnier, pull back the time by a minute or two. It’s your preference!
- Garnish with chopped chives and serve with coffee!
- (You can easily transfer the pizza to a cutting board before serving.)
- Serves 4-6!
(This post is definitely in partnership with Happy Egg, but all ramblings and creamy yolks are totally my own. We coo?)
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