Breakfast “Pizza” {Caprese Version}

For those times you’re craving pizza for breakfast…

Sometimes, you just need a pizza. Other times, an eggy breakfast is a must. Here’s my solution: have both.

This little breakfast creation happened on a whim one morning… with a hefty caprese pizza craving heavily lingering and my morning give-me-protein-now-dammit mood swiftly creeping in, this little dude came to life in just the nick of time. I ate it like a pizza, sliced into eight pieces, one tasty little wedge at a time.

Oops, did you accidentally eat the whole thing in one sitting like me? Great news… it’s only three eggs. 😉

Since, I’ve conjured up various versions of this guy.

I’ve tried prosciutto and spinach, mushrooms and kale, sometimes with no cheese, sometimes ricotta and goat cheese piled high… that’s the beauty of this, those eggs can be a vessel for whatever concoction of love you crave. 😉

Pizza toppings + egg base = morning perfection in your hands.

makes one 8-inch breakfast ‘pizza’

INGREDIENTS

for the egg base…

3 eggs

1/4 tsp salt

1/8 tsp black pepper

for the toppings…

1/2 cup sliced tomatoes (cherry or grape work well)

1/2 cup sliced fresh mozzarella (small balls work best)

1 tsp your fave pesto

1/2 cup sliced onion (any color)

1 tsp ghee or butter

1/4 tsp salt

1/4 tsp black pepper

*garnish: fresh basil leaves

DIRECTIONS

Begin with onions…

Thinly slice half an onion or so

Add the 1 tsp ghee/butter, onion, and 1/4 tsp salt and pepper to a pan over medium heat

Saute for approx 5 minutes, stirring periodically- cover to expedite if you’re super hungry 😉

(The longer onions sit, the more caramelized they will become… this is a quick ‘hungry-girl’ version, but by all means, fi you want, caramelize those buddy to the max)

Once soft and pretty translucent, remove onions from the pan

Slice tomatoes and mozzarella, and get your fave pesto ready to go…

To make the egg base…

This is the beginning of an omelet 😉

Whisk eggs, salt, and pepper together until blended

(Use a good slippery pan, so the eggs don’t stick- I use the same one I cook the onions in- I don’t wipe it or anything- the seasoned butter is delish in there)

If needed, add more ghee/butter

Still over medium heat (if your stove runs hot, lower it a tad to prevent burning),

add the whisked eggs and roll them around to evenly cover the surface of the pan

Using a spatula, lightly stir the eggs as they begin to cook, to help get an even cook

Then let them sit for a couple of minutes, until a solid layer has formed

(You can lift up an edge and see if it all stays together- if not, let it cook a bit more)

Flip the egg (if you’re not comfortable flipping right from the pan, slide the egg onto a plate or cutting board, then place the pan face down over it all and flip it that way)

Smother the top of the egg with pesto…

1 tsp may be enough, or maybe 2 will be wanted, use your judgement here 🙂