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puff-egg-ly pizza

(2 ratings)
this has a little spinach on it too. Same basic recipe-Yum! Thanks Kimmi.
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmm! Make something different for a puff-egg-ly (perfectly) breakfast!

(2 ratings)
yield 4 serving(s)
prep time 15 Min

Ingredients For puff-egg-ly pizza

  • all purpose flour, for dusting
  • 1
    puff pastry sheet, thawed
  • 2 slice
    bacon
  • alfredo sauce, warmed
  • 1 1/2 c
    cheddar cheese, shredded
  • 3 Tbsp
    parmesan cheese, fresh
  • 4 lg
    eggs
  • kosher salt & pepper, to taste
  • chives, dried, chopped

How To Make puff-egg-ly pizza

  • 1
    Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. On lightly floured surface, roll out puff pastry into a 12" square, then cut 4 equal squares. Slightly fold & pinch the edges of each square to form 4 round shells. Transfer to prepared baking sheets & prick all over with a fork. Bake until golden, 8 - 10 minutes.
  • 2
    Meanwhile, cook bacon until crisp. Transfer to paper towels, crumble when cool.
  • 3
    Let pizza shells cool slightly on baking sheets. If centers are puffy, prick with fork to deflate. Spead alfredo sauce over each pizza. Sprinkle with cheddar & parmesan. Make a shallow well in the cheese in the center of each pizza & crack an egg into each; season with salt & pepper. Top with bacon; then return to the oven & bake until egg whites are set, 10 - 15 minutes. Top with chives.
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