diana w.

unfocusedphotography:

This weekend, try this super easy breakfast pizza—which actually reheats pretty well, in spite of featuring oven baked eggs.

Brush pre-cooked pizza crust with olive oil. Crack each egg (the number depends on the size and shape of your pizza) into a separate bowl or small dish and set aside (you don’t want to use one with a broken yolk so cracking them directly onto the pizza could be a problem). Add a single layer of thinly sliced tomato (choose one that actually smells like a tomato) which has been patted dry with paper towels. Top with shredded Monterrey or mozzarella cheese and dot the pizza with a mix of orange and white cheese curds—not too much, just a bit. This isn’t a super cheesy pizza, it should be lighter so the other ingredients are overwhelmed. Cheese curds add a saltiness and make lovely puddles of orange and white that complement the eggs. Toss on some basil and a bit of red pepper flakes. Next, make circular nests with sliced prosciutto for each egg. If using (roasted and cooled) asparagus, arrange around the prosciutto nests. Bake on a rimmed cookie sheet as directed on the package of the pre-baked crust except for the last 7-8 minutes. Remove pizza and carefully add the eggs to the nests. Bake until the egg whites are set. Add avocado (or arugula) and serve.

Take out the prosciutto to make it vegetarian friendly! :)