Make your morning a little brighter with a recipe from Rise & Shine, a new collection of recipes from food and nutrition writer Katie Sullivan Morford. Whether you go sweet or savory, vegan or fully carnivorous, there’s a recipe in here that will wake you up right. This egg in a nest breakfast pizza is a friendly way to start your day.
This egg in a nest breakfast pizza is such a knockout — for both its magazine-cover good looks and its savory flavor — that it’s hard to believe it’s such a breeze to make. Use pre-grated cheese and pre-washed arugula, and you can get this baby bubbling in the oven in a matter of minutes. What results is a crispy pita pizza crust with flavorful toppings, including an oozy egg. It won all three of my kids over at first bite.
Adapt It: Use 2 tablespoons of tomato sauce in place of the pesto.
- 1 7-inch whole grain pita bread (do not split in half)
- 2 teaspoons basil pesto
- 1/3 cup coarsely grated mozzarella or Fontina cheese
- 1/2 packed cup baby arugula
- 1 large egg
- pinch salt
For the pizza
Move the rack of the oven or toaster oven to the lowest level and preheat to 450°F.
Put the pita bread on a baking sheet (small enough to fit in the toaster oven, if using). Spread the pesto evenly over the top of the pita, coming to just shy of the edge. Sprinkle the grated cheese over the pesto. Lay the arugula on top of the cheese to form a ring of greens, leaving a space in the center that’s the size of a cooked egg. Crack the egg into the center of the pita so it drops into the space and the ring of arugula holds the egg in place. Sprinkle a pinch of salt over the top.
Put the pizza in the oven and bake until the egg is cooked to your liking. For a soft egg, cook until the white is just firm and the yolk is still soft, about 10 minutes. For a firm yolk, cook another 2 minutes or so.
Remove from the oven and cut into quarters.