Savory Brunch Pizza with Poached Egg
When I woke this afternoon after an epic evening of barbeque and whiskey cocktails, I wanted brunch, and I wanted it immediately.
My fridge turned up leftover ingredients from my garden pizza party – fresh dough, onions, arugula, and parmesan – but the whiskey haze clouded any ambitions to fire up the grill. I pined briefly for last night’s warm corn tortillas, which Judy and I made fresh for her carne asada spectacular, but realized I might be able to pull off the same trick with the pizza dough.
I rolled out a small round of dough and tossed it in a frying pan, where it quickly turned golden brown and puffed up obligingly. I threw on grated cheese, arugula and finely slivered onions, but decided my hangover demanded more than garden freshness. I’d seen Judy throw an egg on pizza before, and took a whirl at poaching one.
With a splash of red wine vinegar and a few grinds of pepper I had a breakfast masterpiece: gooey, lovely egg on a bed of tangy arugula and warm, cheesy crust.
Savory brunch pizza with poached egg
Red wine vinegar
1 package prepared pizza dough
Small onion, finely slivered
1/2 c. grated parmesan cheese
Heat water until just boiling, turn off heat. Add 1 T. of vinegar, and swirl water in a circle. Crack egg into a small cup, and lower into the water (white should swirl together because of the motion of the water).
Tear off a chunk of dough about the size of a golf ball. Roll out until 1/4 inch think. Cook in a small frying pan over medium heat with a splash of olive oil, until browned on one side (about 2 minutes). Flip, and top with cheese, onion slices and arugula. Turn heat to low, and cover until the toppings melt (about 3 minutes).
Top with poached egg and freshly grated salt and pepper.