EGG-CRUST BREAKFAST PIZZA

EGG-CRUST BREAKFAST PIZZA
Now that we have ‘tested the waters’ so to speak on egg storage aboard our boat,
I am ready to have a good supply for the days onboard
when we need to be more autonomous
(especially for our ‘Little Loop Adventure’ next summer).
I know there is a controversy about the daily egg flip method:
i.e. eggs should be farm fresh & not previously refrigerated,
but I have also read from other bloggers that they have been able to keep eggs
for 10 -14 days without a problem using the daily turning method.
Testing this last summer proved to be true.
For any longer period we will just have to locate a farmers’ market along the route.
Bottom line though there is no question that when an egg is ‘off’
you know it as soon as it’s cracked.
 

 


Egg-Crust Breakfast Pizza

 

 
1-2 tsp. olive oil
4-6 small grape tomatoes, sliced
3 slices pancetta, cut into bit sized pieces
6 – 8 black olives, sliced
3 eggs, well beaten
1/2 cup low-fat mozzarella, shredded
dried oregano,
chili flakes
Sea salt & pepper to taste
hot sauce on the side (optional)
 
 
 
 
Cook pancetta until slightly crisp.
Remove from pan and set aside with other toppings
Add olive oil to the omelet pan and heat over medium heat.
 
 
 
 
 
Add the eggs and cook until they start to set on the bottom.
Sprinkle on toppings
Cover the pan and cook until the eggs are mostly set and cheese is starting to melt.
Serve hot with hot (sauce that is)….
 
 
 
 
 
Adapted from Kalyns Kitchen













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