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Breakfast Pizzas

by Amelia Freer from Simply Good For You

This quick and easy recipe from Amelia Freer combines bread, eggs, tomatoes, and spinach to create a delicious breakfast pizza.

From the book

Introduction

‘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!

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Ingredients

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
olive oil
sea salt and freshly ground black pepper
4 small free-range eggs
a grating of cheese

Method

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!

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From the book: Simply Good For You

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