I’m sooo over “the putting a fried egg” on everything!!! However, eggs on a breakfast pizza makes sense. The original recipe did not include spinach…I like the idea of adding this veggie with Gruyere. Although a successful dish, with my next attempt I will roll the dough free form on a baking sheet with edges slightly turned up to capture all the yummy toppings. The eggs seem to become somewhat free form as they settle into the crevices. Ohhhh…. and the doughy crust is the perfect way to sop up all the delicious cheese and egg.
Breakfast Pizza With Gruyere Cheese, Baked Eggs, Spinach, And Bacon
Serves 4
Crust (or store-bought)
2 cups flour
¼ teaspoon salt
1 egg
2 tablespoons melted butter
1 tablespoon cold water
1 tablespoon chopped chives
Pizza
¼ cup Crème fraîche, or Greek yogurt
1/2 cup shredded Gruyère cheese
1/4 cup spinach, (chopped, frozen) thaw and squeeze out all liquid
7 bacon slices, cooked until almost crisp (they will continue to cook in the oven)
4 eggs
fresh chives
salt and pepper
Preheat the oven to 325 degrees.
Mix the dough ingredients in a stand mixer until the a soft dough comes together in a ball. Press the dough into a tart pan, then bake the crust for 10 minutes. Or buy pre-made pizza dough. (and bake for 10 minutes)
Mix the Crème fraîche, Gruyère and spinach in a bowl and add a dash of salt and pepper.
Spread the cheese mixture in the bottom of the baked tart shell and then layer the bacon on top.
Increase the oven temperature to 425 degrees.
Bake the tart for 5-7 minutes to melt the cheese, then remove it and carefully crack the eggs on top.
Return it to the oven and bake it for another 7-10 minutes, until the egg whites are set and the yolks are still soft. If you prefer more well-done yolks, leave the tart in the oven for 2-3 minutes more. The whites will look slightly underdone due to the oils from the cheese, but they will be set.
Garnish with chives and serve immediately.
Adapted from: Against All Grain
