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.
(This post is definitely in partnership with Happy Egg, but all ramblings and creamy yolks are totally my own. We coo?)