Starting as early as elementary school, I requested eggs in a basket as my breakfast of choice on standardized test taking days. My dedicated mom used a glass to remove a perfect circle from the middle of white bread, cracked a gorgeous egg in the center, and served up this dish seasoned simply with salt and pepper, and perfectly cooked each and every time.

This spawned my continued ardor for eggs which feature that thick golden syrup oozing out waiting to be sopped up.

As the bearded one says, “Perfect yolk, ain’t no joke!”

On the flipside, on days that did not require as much thought, it was not uncommon for leftover pizza warmed in the microwave to fuel my brain that morning.

So, with their powers combined I present to you the Super Saiyan fusion of these two nostalgic powerhouses, thusly christened Breakfast Pizza!

… Because Egg Pizza doesn’t sound quite as appealing.

Breakfast Pizza

Honey Wheat Pizza Dough* Recipe Below or Store Bought Pizza Dough (Follow your heart)
1 Cup Freshly Shredded White Cheddar Cheese (I recommend Cabot White Oak Cheddar)
1 Cup Freshly Shredded Edam Cheese (Can substitute Gouda, or literally any other favored cheese)
9 Oz. Fresh Spinach
½ Onion, Diced
3 Garlic Cloves, Minced
4 Eggs
Olive Oil
Large Granule Sea Salt
Black Pepper
Paprika, Dried Oregano, Red Pepper

• Preheat the oven to 475°F
• Prepare a pan for the pizza by brushing with a little olive oil and sprinkling with cornmeal (a pizza stone is great, but don’t be ashamed of just using a regular baking sheet, rectangular pizzas are awesome)
• Swirl 1 -2 Tbs. of olive oil in a pan on medium heat
• Add the diced onions and allow to cook, stirring them around, for about 10 minutes
• Raise the heat and cook a few more minutes until the edges start to brown, then remove from the heat and set aside
• On a floured surface, roll out the pizza dough and make it into a vaguely circular shape (or the shape of whatever pan you are using)
• Place the dough on the pan and brush with olive oil
• Lightly dust the dough with paprika and dried oregano
• Spread the cooked onions across the surface, followed by the fresh minced garlic
• Pile the spinach in the center (this will all cook down)
• Top with the two different cheeses (and do not feel the need to be exact on the measurements, more cheese never hurt a pizza)
• Place on the middle rack and cook 8 – 10 minutes (mine went for 10)
• Remove from the oven, crack the eggs individually and place carefully in various positions across the pie – mine wobbled off in various directions, but the sporadic result gave it a whimsical appearance that I enjoyed
• Sprinkle black pepper and red pepper, plus a touch more paprika and oregano
• Place back in the oven for another 5 minutes, check the doneness – the goal is for a set white with a runny yolk
• If the eggs have not completed cooking, turn the oven off, but then place the pan back in the oven and check at one-minute intervals til the desired doneness is achieved

No need to wait too long to dive into this pizza. I do recommend taking a strategic approach to slicing it in order to maintain the integrity of the egg yolks so that the individual consuming said slice can break the yolk on their own terms.

If you are not a fan of a runny yolk, or the yolk just gets a little too cooked on accident, it is ok. A soft yolk will still be incredibly pleasant!

I kept it simple with the toppings, but artichokes and sun dried tomatoes might make their way onto the next version that I attempt. Do not fear getting creative and adding the toppings you love most!

Honey Wheat Pizza Dough*

1 Cup Bread Flour
1 ½ Cup Whole Wheat Flour + Extra
1 Tsp. Salt
⅔ Cup Warm Water
2 ¼ Tsp. Active Dry Yeast
2 Tbs. Honey
1 Tbs. Olive Oil + Extra

• In the bowl of a stand mixer, combine the water, honey, yeast, and olive oil
• Combine ½ cup of the whole wheat flour with 1 tsp. salt
• With the dough hook attached and the mixer on low, slowly sprinkle in the flour salt mixture
• Continue adding the flour ½ cup at a time until the dough comes together
• This dough will be on the wetter side, although if you end up not needing all of the flour, don’t worry about it
• Sprinkle extra flour on a clean surface and nudge the dough out of the bowl
• Commence kneading with floured hands for a couple of minutes and form a ball
• Coat the inside of a separate bowl with olive oil and place the ball into the bowl
• Cover with plastic wrap and a clean towel
• Allow to rise for at least 1 hour