I’m especially into eggs for breakfast. Most of the time, I fry two of them in a little butter. I toast an English Muffin, and I just MIGHT add a slice of American (gasp!) cheese. I know, I know, so gauche! I can’t help it, I love the stuff. Nothing melts better and gives you that ooey-goeey umami cheesiness, in my opinion.
However, if you’d like to up your #putaneggonit breakfast routine, I really recommend breakfast pizza. My first experience with breakfast pizza was a Frankenstein experiment involving plopping some poached eggs on reheated, leftover pizza. By the way, I won’t judge you if you want to try that. It’s a great use of leftover pizza. Now, I’ve gotten more advanced, and I love this Pesto and Egg Breakfast Pizza.
In a conventional home oven, a pizza cooks in about 8-10 minutes, which is enough time to get a sunny-side-up egg to properly bake, so you can just crack them right on top of the dough! Add as many eggs as you like, but I usually recommend 3-4 per pizza.
This Pesto and Egg Breakfast Pizza is great for:
- Eating all by yourself (go for it!)
- Sharing with family for a weekend breakfast (better than pancakes in my opinion)
- Adding it to the brunch table for a group
If you’re NOT sure about baking the eggs in the oven right on top of the pizza, you can always fry them up separately to make sure they’re just the way you like them:
A perfect breakfast? Pizza! Just crack and egg (or two) on it, and bake until set. This pizza combines fresh pesto with sun-dried tomatoes and eggs for a crowd-pleasing, sunny-side-up, breakfast!
- Preheat your oven to 500°F. If you’re using a pizza stone, allow the stone to heat up for 30 minutes before baking on it. If you’re not using a pizza peel, line a rimmed baking sheet with parchment paper. Drizzle the parchment with olive oil and stretch out your dough directly onto the parchment.
- Stretch out your dough on a pizza peel dusted with flour to about 10” in diameter.
- Spread pesto on the top of the stretched out dough.
- Sprinkle the sun-dried tomatoes on top of the pesto sauce.
- Crack 2 eggs on top of the pizza, taking care to not let the whites spill over the sides of the dough.
- Sprinkle with sea salt and drizzle about a tablespoon of olive oil over the top.
- Slide your pizza into the oven and onto the peel and bake for 8-10 minutes, until the crust is golden brown and the eggs are set.
- Remove from the oven and garnish with Pecorino cheese shavings and freshly ground black pepper. Serve immediately.
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