{"id":5453,"date":"2024-06-15T15:13:44","date_gmt":"2024-06-15T15:13:44","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5453"},"modified":"2026-01-01T19:26:23","modified_gmt":"2026-01-01T19:26:23","slug":"breakfast-egg-pizza","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/breakfast-egg-pizza\/","title":{"rendered":"Breakfast Egg Pizza"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Breakfast Egg Pizza<\/span><\/h2>\n
<\/div>\n
I came across this recipe on the web, and it appealed to me because of its simplicity, and because it seemed relatively healthy.<\/span>
<\/div>I've modified it (see the notes), and it has become my new favorite breakfast dish.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>6 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>1<\/span> portion<\/span><\/span><\/div>\n\n
Author: <\/span>Bryan Higgs<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • 1 6-inch omelette pan (You could use a larger one, but the 6" size matches the fajita tortilla size, and keeps things appropriately constrained to the tortilla.)<\/span><\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 1<\/span> tablespoon<\/span> oil<\/span> (EVOO, or Canola)<\/span><\/li>
    • 1<\/span> tablespoon<\/span> pesto<\/span><\/li>
    • 1<\/span> 6-inch<\/span> (fajita-size) tortilla<\/span><\/li>
    • 6<\/span> cherry tomatoes <\/span> cut into halves<\/span><\/li>
    • \u00bc<\/span> cup<\/span> chopped spinach<\/span><\/li>
    • 2<\/span> large<\/span> eggs<\/span> (I usually use a single egg; it depends on the tastes of the recipient. Using 2 eggs helps the egg base to be slightly more resilient.)<\/span><\/li>
    • shredded cheese<\/span> (Cheddar, or whatever you have in the fridge)<\/span><\/li>
    • Salt to taste<\/span><\/li><\/ul><\/div>

      <\/span>Options<\/span><\/h4>
      • other additions<\/span> such as small slices of asparagus, chopped yellow\/red pepper, sliced mushrooms, chopped cooked kale, or whatever you have in your fridge. (Don't add too much, or the pizza will be 'top-heavy')<\/span><\/li>
      • red pepper flakes<\/span> to taste<\/span><\/li>
      • \u00bd<\/span> tablespoon<\/span> chili oil<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Spread pesto over one side of the tortilla.<\/span><\/div><\/li>
        • Heat oil in pan over medium heat. Precook any additions you choose in the skillet, to your desired your desired level of crispness. Bear in mind that some additions will take longer to cook than others; you may wish to cook some ingredients separately.<\/span><\/div><\/li>
        • Add tomatoes and spinach. I like to arrange the tomatoes in a circle around the edges of the pan, with other chopped vegetables in the middle. Then crack the egg[s] in the middle, and move\/tilt the pan to encourage the egg whites to cover as much of the bottom of the pan as possible. If necessary, move the tomatoes, etc. on top of the egg whites. Cover until the eggs are done to your desired level (I like my yolks runny), and until you have a combination that is sufficiently firm to hold together. <\/span><\/div><\/li>
        • Slide off the entire egg\/vegetable mixture onto a plate with the help of a spatula.<\/span><\/div><\/li>
        • Clean off any residual bits of egg from the pan, and discard. Add a small amount of oil to the skillet, and when heated, add the tortilla. <\/span><\/div><\/li>
        • Immediately slide the cooked egg\/vegetable mixture back on top of the tortilla. (I often have to manually rearrange the tomatoes\/vegetables back into a pretty circular pattern.)<\/span>
          <\/div>Sprinkle the desired amount of cheese over, and cover until the cheese is slightly melted. Add any red peppery flakes or chili oil, as desired.<\/span><\/div><\/li>
        • Serve immediately.<\/span>
          <\/div>Note:<\/strong> If you are making several breakfast egg pizzas for a number of people, you can add completed pizzas to a lightly oiled baking pan in a warm oven. The cheese will continue to melt, and then you can serve them all at the same time.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          This recipe calls out for variations. You can choose one or two eggs. You can choose ingredients from whatever you have in the fridge, both substitutions and additions. But my advice is to keep it simple.<\/span>
          <\/div>\n
          <\/span>Bryan’s Notes<\/span><\/h5>\nThe original ingredient list and instructions were very brief, which might have been a clue, because, when I started to cook the first pizza, it wasn’t really working. The original recipe said to put the tortilla in, spread pesto over it, then add cheese, cherry tomatoes, and spinach, and then to crack the eggs over the whole thing, and cook for 2-3 minutes until the eggs were done.<\/span><\/span>
          <\/div>\nBut when I did all this (and covered the skillet, because I find this the best way to cook an egg to my preferred runny consistency), the egg wasn’t cooking, and I didn’t want to raise the temperature too much and make the tortilla too crisp or even burnt. So, I finished up that pizza in the microwave to firm up the egg.<\/span><\/span>
          <\/div>\nSo, for the second pizza (my lovely wife’s), I rewrote the recipe in my mind. It worked much better, and this is the result.<\/span><\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

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