Author Topic: Pizza with an Egg  (Read 49881 times)

0 Members and 1 Guest are viewing this topic.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23353
  • Location: Texas
  • Always learning
Re: Pizza with an Egg
« Reply #25 on: March 01, 2005, 07:03:20 PM »
I'd like to dedicate today's "Pizza with an Egg" to the memory of Theodor Geisel, known to millions of parents, grandparents and children around the world simply as "Dr. Seuss". Today, March 2, marks the 101st anniversary of Dr. Seuss' birth. And what have I chosen to call the pizza shown below? Why, "Green Eggs and Ham Pizza", of course.

Peter


« Last Edit: March 02, 2005, 09:54:48 AM by Pete-zza »


Offline Steve

  • Administrator
  • *
  • Posts: 2047
  • Age: 52
  • Location: Richmond, VA
    • pizzamaking.com
Re: Pizza with an Egg
« Reply #26 on: March 02, 2005, 03:40:15 PM »
 ;D ;D 8) 8)

Offline Gils

  • Registered User
  • Posts: 39
  • Age: 45
  • Location: Montana
Re: Pizza with an Egg
« Reply #27 on: March 03, 2005, 12:30:13 PM »
I absolutley LOVE THAT!!!!   Nice

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4274
  • Location: Santa Fe, NM
Re: Pizza with an Egg
« Reply #28 on: July 01, 2005, 03:41:37 PM »
Peter,

I don't know how I missed this thread, but it is an inspiration. I won't call these things pizzas; maybe breakfast pie is better for me. But I will call it delicious. Today I made a breakfast pie in the conventional oven on a stone (didn't feel like waking up at 3AM to fire up the brick oven ) using some thawed dough, with scrambled eggs, ham, mozzarella cheese, and tomatoes on top.

Best breakfast I've had in years and I'm a serious breakfast person.

Thanks!

Bill/SFNM

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23353
  • Location: Texas
  • Always learning
Re: Pizza with an Egg
« Reply #29 on: July 01, 2005, 04:03:11 PM »
Bill,

I'm glad to see you gave a breakfast "pie" a try. The original idea for using eggs on pizza dough came to me years ago when I was in France on vacation. It is also an Italian thing. You will notice a picture of a pizza with an egg on the front cover of Peter Reinhart's book American Pie. There is also a photo of a pizza with an egg on the page facing page 56 of Pamela Sheldon John's book Pizza Napoletana! (she calls the pizza Pizza con Uovo).

I admit I have taken some liberties with the egg pizzas (or "pies") but that is part of the fun. What I basically did was to transform breakfast ideas in one format to a pizza format. One that I haven't yet tried but plan to is an Eggs Benedict pie.

Peter


Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4274
  • Location: Santa Fe, NM
Re: Pizza with an Egg
« Reply #30 on: July 01, 2005, 04:25:25 PM »
One that I haven't yet tried but plan to is an Eggs Benedict pie.

Peter,

I may beat you to the punch of the Eggs Benedict Pie. It should be great as long as the Hollandaise doesn't break. What do you think: cover the dough with thin slices of Canadian bacon. Then put raw (or maybe slightly poached) eggs on the ham and pour Hollandaise sauce over the eggs. Then bake. Trick would be get the timing right so eggs are cooked but the yolk isn't hard.  I guess you could precook and assemble, but that doesn't sound as fun.

Whatcha think?

Bill

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23353
  • Location: Texas
  • Always learning
Re: Pizza with an Egg
« Reply #31 on: July 01, 2005, 04:59:03 PM »
Bill,

I found that I got the best results with sunny-side up eggs by first partly cooking them before putting them onto the pizza crust. It's more a timing thing than anything else--to get everything cooked at the same time. I tried on several occasions to put raw eggs on pizza dough (whole or scrambled) and found that it was hard to physically contain the eggs on the pizza dough and also to have them cook fast enough. Pamela Sheldon Johns says to put the raw egg in the center of the pizza crust and bake at 500 degrees F. I tried this but found it too unreliable. Unfortunately, I couldn't find a recipe for pizza with an egg in Peter Reinhart's book. I wonder why he used the photo on the front cover but didn't provide a recipe (unless somehow I missed it). I saw Wolfgang Puck recently make an egg pizza, and he did it the same way I do it.

I think your method of constructing the Eggs Benedict pie should work fine, although I think I would either spoon the Hollandaise sauce on the pie after it is done or put it on toward the end of baking, where it is less likely to break down.

I actually set out a while back to try out the Eggs Benedict pie. I wanted it to be authentic and to use real Canadian bacon. However, when I went looking for it, all I saw was "Canadian-style" bacon. I asked a butcher here and there where I could get the real thing and was told that I would be lucky to find it anywhere. I thought I would wait until I was in NY or some other large metropolitan area to see if I could find it there.

I'll be interested in your results.

Peter

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4274
  • Location: Santa Fe, NM
Re: Pizza with an Egg
« Reply #32 on: July 01, 2005, 05:13:19 PM »
Peter,

I looked in "American Pie" and also could not locate a pizza with egg.  ???

I make my own Canadian (or Canadian-style bacon). I pump and cure pork loin and then smoke it. Usually, I tie two loins together. Much better than the supermarket stuff.


Can't wait to try the Benedict Pie. Maybe next week.

Bill

Offline David

  • Registered User
  • Posts: 966
  • What’s So Funny ‘Bout Pizza Love and Understanding
Re: Pizza with an Egg
« Reply #33 on: July 01, 2005, 07:35:22 PM »
The Pizza Express chain in England has been providing a Pizza with a whole  raw egg added just before it was popped into the oven for many years now.They are currently offering a "Pizza Fiorentina - Spinach, parmesan and a free range egg with garlic and olives for a little extra bite".Thier Pizza is not the best ,but as they were probably the first company to introduce Pizza to the masses in England in the 60's they do have a loyal following (Though they have come under intense competition and decline in profits in recent years I'm told).
 
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market


Offline CDNpielover

  • Registered User
  • Posts: 705
  • Location: Northern New Mexico
Re: Pizza with an Egg
« Reply #34 on: July 05, 2005, 12:43:31 PM »
throw some corned beef hash & tabasco on there!   ;D ;D ;D

and btw, here in Canada we call it 'back bacon,' not 'Canadian bacon'    :D :D :D
« Last Edit: July 05, 2005, 03:41:11 PM by CDNpielover »

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4274
  • Location: Santa Fe, NM
Re: Pizza with an Egg
« Reply #35 on: July 27, 2005, 02:10:03 PM »
So today I tried Pete-zza's fabulous idea of Pizza Benedict. I used my standard Neapolitan-style dough with the Camaldoli starter, shaping the dough about twice as thick as usual. I tried a few variations, but the one that came out the best had a little hollandaise spread on the crust and then slices of Canadian (back) bacon which were flipped over in the sauce so they were coated to protect from the heat. The dough was then baked on an 850F deck and removed from the oven. The fully poached eggs were than added and topped with hollandaise sauce. Here is a not very pretty photo, but the taste was very pretty:

(http://www.cordless.com/images/pizzaBen.jpg)

Thanks, Pete, for the great idea.

Bill/SFNM

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23353
  • Location: Texas
  • Always learning
Re: Pizza with an Egg
« Reply #36 on: July 27, 2005, 03:52:18 PM »
Bill,

Looks mighty tasty to me :).

I recently picked up a new product from Hormel that I plan to try when I make my version of Pizza Benedict. It's called Canadian Style Bacon, Pizza Style. The shape is the same as pepperoni slices. The photos below, front and back, give you an idea of what the product looks like.

Peter

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4274
  • Location: Santa Fe, NM
Re: Pizza with an Egg
« Reply #37 on: July 28, 2005, 10:23:14 AM »
Pete-zza

You know, I haven't been able to get Marco's photos of fried calzone out of my head. This would be tricky, but I'm betting that fried Benedict calzone would be great for a brunch. Getting the egg and dough done at the same time will be a challenge. Maybe I'll start with ham/scrambled eggs/cheese as a proof of concept. What do you think?

Bill/SFNM

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23353
  • Location: Texas
  • Always learning
Re: Pizza with an Egg
« Reply #38 on: July 28, 2005, 11:17:29 AM »
Bill,

What you are proposing is not really much different than those Hot Pocket sandwiches, such as shown, for example, at http://www.hotpockets.com/hot/products/products.asp?ID=366. You will note that there are three egg/cheese Hot Pockets, using bacon, ham or sausage. Obviously, using a Canadian-style bacon would also work. Trying a scrambled egg version as you suggest might prove out the concept of the Benedict calzone, but since Marco indicated that it took only 60 seconds to fry his most recent calzone, you might be able to use a semi-poached or lightly-fried egg and have the crust fried at about the same time as the egg fully cooks. With some experimentation, you might be able to use eggs that are less cooked to begin with, although that might be harder to do since the egg will want to run all over the place as you try to contain it and seal it within the unbaked calzone.

Peter
« Last Edit: July 28, 2005, 11:19:09 AM by Pete-zza »

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4274
  • Location: Santa Fe, NM
Re: Pizza with an Egg
« Reply #39 on: July 28, 2005, 12:01:55 PM »
Hot Pockets? Yeechhh! I had a Hot Pocket once. It was to a true calzone what the pizzas in my elementary school cafeteria were (ketchup on a bun with some melted cheese on top) to the kind of pizzas discussed on this forum. :)

I have a Calzone press so if I lay in the dough and press it down, it will have a "bowl" which should hold a raw egg. I'm pretty sure that after adding the other ingredients, I can seal it without leakage. So I guess the first step would be to see what happens to a raw egg inside the dough after 60 seconds in the oil. Sounds like a fun test.

Bill/SFNM

Offline pizzanapoletana

  • Registered User
  • Posts: 964
  • Location: London -UK
  • Pizza Napoletana as it was made in 1730!
    • Forno Napoletano - Pizza Ovens
Re: Pizza with an Egg
« Reply #40 on: July 28, 2005, 07:54:30 PM »
Bill

I was thinking today about the fact that your Camaldoli behave quite different from the norm, and I concluded that more then contamination, may well be the altitude and other environmental factors in your area.

I have read in the past of culture that would behave differently in completely different environmental factors then they originate from (a Russian starter in a sub-tropical area...)


Ciao

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4274
  • Location: Santa Fe, NM
Re: Pizza with an Egg
« Reply #41 on: July 28, 2005, 08:01:55 PM »
Marco,

How does the Camaldoli work for you (fast/slow, sweet/sour)? I am sure the altitude effects the metabolism of the both yeast and bacteria, but whatever is happening, these starters are wonderful.  I know you have your private starter, but between the Ishcia and the Camaldoli, which do you find works best for true Neapolitan pies? My Santos mixer arrives next week, so I will be reworking my formulas and techniques. 

Thanks!

Bill/SFNM


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23353
  • Location: Texas
  • Always learning
Re: Pizza with an Egg
« Reply #42 on: July 28, 2005, 08:35:47 PM »
Bill,

I know it is possible to use a natural leavening like your Camaldoli starter to make a dough that can be used to make a pizza with eggs but I wondered whether the flavors produced from using the starter go well with the eggs. As you know, my practice has been to try to make the egg-based pizzas as quickly as possible, which rules out the use of natural leavenings.

Peter

Offline scott r

  • Supporting Member
  • *
  • Posts: 3094
  • Age: 44
  • Location: boston
  • I Love Pizzafreaks!
Re: Pizza with an Egg
« Reply #43 on: July 28, 2005, 11:09:46 PM »
I have found that the ishcia starter can actually be quite mild if you want it to.  My early posts about sour or strong flavored doughs were because I didn't know what I was doing.   I have found a fairly wide window of usability where the dough texture is right.  If you use the dough at the earlier part of the window I doubt the fermentation flavors would interfere too much with an egg flavor.  If you like the strong flavor like what Anthony does at Una Pizza, you can get close to it by just making your pies at end of the window of usability.

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4274
  • Location: Santa Fe, NM
Re: Pizza with an Egg
« Reply #44 on: July 29, 2005, 09:47:34 AM »
I wondered whether the flavors produced from using the starter go well with the eggs. As you know, my practice has been to try to make the egg-based pizzas as quickly as possible, which rules out the use of natural leavenings.

Peter,

My Camaldoli, which may not be the same as other's cultures, is very mild, a little tang, but with a complex, sweet flavor. It went perfectly with the eggs. These natural starters have been taking about 12 hours to ferment, so you have to start the day before which precludes much spontaneity. But since I am baking some kind of bread or pizza almost every day, I'm always planning a few days ahead anyway.

Bill/SFNM

Offline pizzanapoletana

  • Registered User
  • Posts: 964
  • Location: London -UK
  • Pizza Napoletana as it was made in 1730!
    • Forno Napoletano - Pizza Ovens
Re: Pizza with an Egg
« Reply #45 on: July 30, 2005, 06:06:04 AM »
First of all we need to understand that all the starter can be made stong or sweeter etc.

However, preparing the starters in the same way and in the sime time span, the camaldoli is very mild (ratio lactic/acetic acid 3:1), fater and indeed with mild tang aftertaste.

Between the 2, I indeed prefer it for pizza, and that is why Ed suggest its use in the pizza recipe.

Ciao

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23353
  • Location: Texas
  • Always learning
Re: Pizza with an Egg
« Reply #46 on: October 02, 2005, 12:37:03 PM »
I happened to come across a recipe at PMQ.com this morning for a no-yeast pizza. Another member used the recipe to make several breakfast pizzas using eggs and posted photos in a
“slide show” at his homepage, at http://homepage.mac.com/otisgunn/PhotoAlbum26.html. Apparently the crust has a biscuit-like texture. The recipe itself is as follows

NO YEAST PIZZA
1 c. flour
1/3 c. milk
2 tbsp. oil
1 tsp. baking powder
1/2 tsp. salt

Combine all ingredients. Gather in a ball. Knead 10 times. Let stand 15 minutes. Put dough on a greased cookie sheet. Cover with wax paper and roll. Remove paper. Top with favorite toppings. Try it with no sauce, bacon, broccoli, tomato, seasoned with a little garlic and topped with cheese. Bake 20-25 minutes at 425F (220C) degrees.


Peter

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23353
  • Location: Texas
  • Always learning
Re: Pizza with an Egg
« Reply #47 on: August 20, 2006, 03:41:10 PM »
It’s been a while since I have made and reported on a pizza with an egg. So, for brunch today, I decided to make a pizza with an egg but using my recently acquired Deni 2300 pizza oven rather than my standard home oven. For those not familiar with the Deni 2300 pizza oven, it is a self-contained countertop pizza oven that can be used to make pizzas up to 11” size. It’s advantage to me is that it can be used to make a pizza without heating up my standard oven, especially at this time of year where outdoor temperatures where I live in Texas can easily get to 100 degrees F. For additional details on the Deni 2300 unit and its operation, including photos, please see http://www.pizzamaking.com/forum/index.php/topic,2462.msg21445.html#msg21445.

To make the pizza, I decided to use the Bel Aria brand of 00 flour, which I have found from past experience to be a good choice for a breakfast-style pizza using eggs. The steps taken to make the dough were essentially those described in detail at Reply 12 at http://www.pizzamaking.com/forum/index.php/topic,2250.msg19793/topicseen.html#msg19793
The only differences were that I added a 5-minute autolyse-like period after the flour, instant dry yeast (IDY) and water were combined in the food processor, and I added 1/2 teaspoon of light olive oil to the dough and kneaded it in just after the salt was added to the dough in the processor bowl. For convenience in future dough making efforts, I converted the volume recipe referenced above, as modified by the addition of the olive oil, to baker’s percents, and I calculated the thickness factor TF. The thickness factor was predicated on using the dough ball to make a 9” pizza. Using the new dough calculating tool at http://www.pizzamaking.com/dough_calculator.html, I confirmed my math calculations and came up with the final dough formulation:

Flour, Bel Aria 00 (100%):          123.26 g  |  4.35 oz | 0.27 lbs, about 1 c.
Water (62.9%):                          77.53 g  |  2.73 oz | 0.17 lbs, about 1/3 c.
Oil (1.89%):                                2.33 g | 0.08 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
Salt (2.26%):                              2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
IDY (1.22%):                               1.5 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Sugar (0%):                                0 g | 0 oz | 0 lbs | 0 tsp | 0 tbsp
Total (168.27%):                        207.41 g | 7.32 oz | 0.46 lbs | TF = 0.115
Pizza size = 9"
Note: All measurements are metric/U.S. standard

After the dough was put into a container and into the proofing box (for details of the proofing box and its construction, see Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,403.msg4887.html#msg4887), it took about a half-hour for the dough to double. I then removed the dough from its container and pressed and shaped it into a 9” dough round, or skin. This was followed by docking the skin with a docking tool (a fork can be used instead), lightly oiling the top of the skin with olive oil, and pre-baking the skin on the pizza plate, which I had lightly oiled with light olive oil, for about 5 minutes, top and bottom, using both heating elements of the Deni 2300 unit. I then added a blend of shredded low-moisture part-skin mozzarella cheese (Precious brand) and imported Provolone cheese, which I mounded slightly at the rim of the pizza to form a barrier to contain the eggs (I used two of them) in the center of the pizza. I alternatingly placed slices of Portuguese chourico (slightly precooked) and pepperoni slices (uncooked, from a stick of Margherita pepperoni) around the perimeter of the pizza. The pizza was then baked, top and bottom, until the eggs set, but without turning hard or rubbery. A bit of the egg white escaped through the barrier of cheese and hit the pizza plate, but it quickly and harmlessly seized up as it hit the hot pizza plate. The front of the photo below shows that event. Once the pizza was finished baking, I distributed freshly ground black pepper over the entire pizza.

I thought the pizza turned out exceptionally well. The oven spring was decent considering the inherent limitations of the Deni unit, which bakes from a cold start, and the crust had a light brown coloration, both top and bottom, and it was chewy and reasonably thick (medium thickness). The bottom of the crust had a biscuit-like appearance but it was not cracker-ish in the least. The eggs were just about perfectly cooked for my taste. With a good cup of coffee, it made for a wonderful brunch. I didn’t exactly time the pizza from beginning to end, but I estimate that it took about an hour, just as with past “Last-Minute” pizzas. I will definitely use the Deni unit for future pizza and egg creations, although next time I will probably try the Caputo 00 Pizzeria flour.

Peter

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23353
  • Location: Texas
  • Always learning
Re: Pizza with an Egg
« Reply #48 on: August 27, 2006, 03:09:26 PM »
Today, for Sunday brunch, I decided to repeat my last dough, as described in my last post, but using Caputo Extra Blu 00 flour instead of the Bel Aria 00 flour. Also, instead of using whole eggs, I decided to use scrambled eggs. And instead of putting the scrambled eggs uncooked on the pizza in the Deni unit, I mixed a bit of water into the scrambled eggs and cooked them with melted butter in a skillet, stirring them just until they came together and were fluffy. In the past when I had made pizzas with scrambled eggs, I found that cooking the eggs directly on the pizza was fairly difficult to do without the uncooked eggs trying to run off of the sides of the pizza. This meant having to create barriers to prevent that from happening. Also, the eggs cooked that way can be a bit on the firm side and lack fluffiness. I suspect that I would have been able today to put the eggs uncooked on the pizza and fluff them up while the pizza baked--since it is very easy and convenient to lift the cover of the Deni unit to do that-- however, partially precooking the eggs in a skillet is much easier to do and they can just be put on the pizza when ready. And they will stay just where you put them on the pizza.

I also used different toppings this time. The cheeses were the same (a blend of shredded Precious brand part-skim, low-moisture mozzarella cheese and imported Provolone cheese), but I used partially pre-cooked andouille slices and pepperoni slices. Later, after I was done eating the pizza, I regretted that I didn’t dust the pizza with a Creole seasoning blend, such as a Tony Chachere’s or Zatarain’s Creole seasoning, which I have used in the past and found added both flavor and heat. Fortunately, I saved a couple of slices of the finished pizza for breakfast tomorrow, so I will be able to use the seasoning on those. (BTW, the pizza will serve two normal eaters quite well.)

For my latest effort, I used a somewhat different sequence for baking the pizza in the Deni unit. When I discovered that the unit can be preheated, either top or bottom or both, without the pizza plate, I removed the pizza plate and allowed the unit to preheat both top and bottom for about 2-3 minutes. In the meantime, I shaped the dough to a 9” skin after I had removed it from the proofing box (where it spent about 20 minutes rising), and docked it with a docking tool. I then oiled the pizza plate, placed the docked skin on the plate, and oiled the top of the skin. The skin (on the pizza plate) was put in the pre-heated Deni unit and pre-baked, top and bottom, for about 4-5 minutes--just until the skin started to turn a light brown. I then distributed the cheeses over the pre-baked skin along with the slices of andouille and pepperoni, and continued the baking using only the top heating element, for about 2 minutes. While the pizza was baking in the Deni unit, I cooked the scrambled eggs on the stove and, when they were just set up, yet a bit wet and fluffy, I put them in the middle of the pizza, along with a few more slices of the andouille. The pizza baked for about another minute, using the top heating element only.

The photos below show the finished product. I was very happy with it and thoroughly enjoyed eating it. I would say that it baked just as well as if I had used my regular oven--with either a preheated pizza stone or a pizza screen. The crust was soft and chewy but still had color, both top and bottom. And the rim and crumb were better than I had achieved before in the unit. I might add that the Deni unit has advantages over a regular oven since it is easy to lift and lower the cover of the unit as many times as necessary or desirable without losing much heat since the heating elements are close to the pizza at all times and ready to apply heat as soon as the cover is closed. As I have gained experience using and understanding the Deni unit, I have found it easy to use and control to get the results I am after.

As alluded to above, today's dough was made using the same dough formulation and dough processing as I used the last time with the Bel Aria 00 flour. As between the Bel Aria 00 and Caputo Extra Blu 00 flours, I preferred the Caputo Blu. Maybe it was because preheating the Deni unit created a better oven spring, which was greater with the Caputo dough than the Bel Aria dough. I will have to experiment further with the preheat aspect of the Deni unit to see how much a factor that is.

This time, I timed the whole process, including the 5-minute autolyse-like rest period, and it was just about an hour.

Peter
« Last Edit: August 27, 2006, 04:19:10 PM by Pete-zza »

Offline varasano

  • Registered User
  • Posts: 712
  • Location: Atlanta (Bronx born and raised)
  • Seeking perfection
Re: Pizza with an Egg
« Reply #49 on: August 27, 2006, 03:27:42 PM »
This is not really a pizza recipe, but it uses a lot of the ingredients. My grandmother used to do this and I actually made this this morning for the first time in years. It's very simple.

start with olive oil and tomato sauce in a frying pan.  TI use my usual sauce, which is really just tomatoes that I've crushed an strained, with a little romano. It's not cooked. To that I drop whole eggs. Add some slices of mozz and a few fresh basil leaves.  Then you just cover and heat slowly. You are basically just poaching the eggs. Everything goes in the pan cold and you just heat it.  You can see the eggs turn white as they cook and you can either cook them all the way through or leave them a little runny if you prefer.  When they come off the heat, add black pepper and fresh fruity olive oil then scoop up with toast or english muffin.  One variation is that you can make it very spicy by adding a lot of red pepper to the sauce prior to cooking.

It's a simple savory healthy breakfast. You've got the olive oil, so you don't miss the bacon fat as much, so it's a bit healthier. Also super easy and fast.  Since you are not frying the eggs, cleanup is a breeze.

Jeff


 

pizzapan