All Photos © Christine Elise McCarthy 2013
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Every time I buy eggs that are not pastured (meaning the chickens really DO live outside & run around happy) I feel so evil & guilty. And sometimes, I really think about that runny yolk & I cannot believe we all generally agree (excepting vegans) that eating it as acceptable. It is really fucking gross if you think about what you are actually eating. Sometimes, back when I ate shrimp, I’d think similar thoughts & I’d wonder why most people would shudder at the idea of eating a huge, grilled grub – but salivate over grilled shrimp. Aren’t shrimp really just the giant grubs of the sea? They look similar & must have the same texture but we shove them in our face without a second thought.
Anyway, I guess it was all the photographing of this pizza that made me think about the egg on it. And I was really grossed out.
And then I ate it & it was glorious.
What a hideous hypocrite I am.
But, hey! I wrote a novel & all the early word on the street is that it is exactly as hilarious as I promised it would be & it is full of all kinds of indulgent & hypocritical behavior as I outlined above – but FUNNY FUNNY FUNNY! I promise! www.BathingBook.com
So – this isn’t really a recipe. It is just a suggestion. You could add cooked bacon or sausage or scramble the egg first or use a different cheese. The only real secret to this pizza is that the egg needs about 5 minutes in the oven at the end of the cooking process to be cooked but runny. One cool thing is that the scallion I used was one I regrew myself from the throw away bit of another one. Check out how (and which other veggies & herbs can be reused like this) – HERE.
Breakfast or Brunch Pizza with Egg, Provolone & Arugula
Pizza dough – I used THIS
Slices of provolone
Fresh basil – chopped
Scallions – chopped
Tomato – diced
Heat the oven to a full 450.
Roll out the dough. Drizzle a little olive oil on it & sprinkle with thyme. Add the provolone. Cook about 5-18 minutes (depending on how thick your dough is etc) or until it seems ALMOST done. Then carefully drop an egg onto the hot crust & add some tomato bits.
Cook another five minutes – more if you like the egg cooked more thoroughly/
Garnish with S&P, basil, scallions & the arugula. Drizzle with olive oil, if you like. Crack open the champagne & don’t go fucking it up with orange juice.
Eat your damned pizza & drink that champagne! Oh – and READ MY BOOK! 🙂