We did a lot of thinking this past National Sausage Pizza Day. Those thoughts were mainly about sausage on pizza, and how to keep this time-honored holiday alive, if just through the weekend.
Then it came to us in a stroke of brilliance: what else goes great with sausage? Eggs. It’s so simple. Can breakfast translate to pizza? Sure, don’t tell us you’ve never eaten a slice out of a stone-cold box on the floor by the Xbox. We’re just sprucing up its bad boy image a smidge.
Now pizza by itself is a very subjective thing, brunch even more so. Let’s just toss a blanket statement over this whole recipe and make it known that if you prefer your eggs fried, fry ’em. Particular toward poaching? Follow our foolproof guide and poach away. Use pre-made dough from the supermarket or try our easy pizza dough recipe — it freezes very well.
- 1/2 batch pizza dough
- 4 large eggs, beaten
- 2 tablespoons unsalted butter
- 4 ounces sausage, sliced thickly
- 6 ounces cheddar cheese, coarsely shredded
- 1/2 pound asparagus, broccoli or spinach, cooked
- Preheat oven to 425 degrees.
- On a floured surface, form dough into a pizza crust, brush with olive oil and bake for 10-12 minutes, or until just slightly golden brown.
- Remove crust from oven, transfer to a baking sheet and allow to cool. Lower oven heat to 375.
- Heat butter over medium-low heat in a non-stick pan and scramble eggs traditionally.
- Transfer eggs to pizza crust to form an even layer and add vegetables (if using asparagus, use top 3 inches only).
- Top with shredded cheese and sliced sausage and bake for 5 minutes, or until cheese is completely melted. Remove from oven and serve immediately.