This quick and easy recipe from Amelia Freer combines bread, eggs, tomatoes, and spinach to create a delicious breakfast pizza.
From the book
‘Pizza – for breakfast!?’ Yes! And it’s not all that strange when you consider the ingredients: bread, tomatoes, spinach, mushrooms, egg – all well-known breakfast foods. But there is something deliciously decadent about combining them into a ‘pizza’ that makes it feel like a morning treat, albeit a quick and easy one. Willow and I have actually eaten this at all times of day. She loves to be involved in the decorating process!
|4||yoghurt flatbreads (see page 109 of Amelia Freer's Simply Good For You) or 4 wholemeal pitta breads|
|4 tsp||fresh pesto|
|40g||baby leaf spinach|
|4||cherry tomatoes, quartered|
|4||button mushrooms, sliced thinly|
|½||a red onion, peeled and thinly sliced|
|½||a red pepper, deseeded and sliced|
|sea salt and freshly ground black pepper|
|4||small free-range eggs|
|a grating of cheese|
Turn the grill on to medium high.
Spread the flatbreads or pittas with a little pesto. Put a thin layer of spinach on top and dot the cherry tomatoes, mushrooms, onions and red peppers over the top. Drizzle with a little olive oil and season with salt and pepper.
Place under the grill for 3 minutes, just to soften the vegetables. Make a well in the middle of each flatbread, then break an egg into each one. Sprinkle over the cheese, then put back under the grill for about 5 minutes, until cooked as desired (I like my yolk just a little runny).
Tip: Don't worry if the egg doesn't stay in place – it still tastes good!