08 March 2010



This recipe is inspired by one of Ellie Krieger's recipes, but is not as healthy since I subbed bacon for the prosciutto.

Spinach, Bacon, and Egg Pizza

Ingredients
1 store-bought baked whole wheat thin-crust pizza crust
4 cups baby spinach leaves, roughly chopped
4 slices bacon, chopped
½ cup grated Parmesan (1½ oz.)
4 eggs

Directions:
Preheat oven to 400°.

Cook bacon in skillet and drain off all but 1 tbsp of the drippings. Remove from heat and add the spinach to the pan. Stir until slightly wilted, 1 to 2 minutes.

Place the pizza crust on a cookie sheet. Scatter spinach all over crust. Evenly distribute bacon and Parmesan on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.

Makes 4 servings.


This was pretty tasty and made an easy meal. I changed a couple of things about it. I used bacon instead of prosciutto and I wilted the spinach before adding it to the pizza. The original recipe said to put the spinach on raw, but I like my spinach a little wiltier than how Ellie's came out (I saw it on tv). So I wilted it in some of the bacon drippings first. That worked out really well. The only other thing I changed was not adding sliced garlic to it. I didn't think my husband would like that and since I was using bacon instead of prosciutto, I thought it had enough flavor already.


I did have a couple of problems with it though. First, I burned the first batch of bacon. Oops! I wasn't feeling well the evening I made this and needed to sit down as the bacon cooked and when I got back it was a little past "done". So I threw it out and started over.

The other problem I had wasn't my fault. The eggs didn't turn out quite right. Two of the yolks broke when I put them on the pizza and I'm not sure why. I think next time I will make more of a "nest" for the eggs to sit in. When the pizza came out of the oven, the egg whites were really rubbery and the yolks were hard as rocks. Not exactly what I was picturing. The original recipe called for a 450° oven. I think that may be a bit too hot. I have rewritten the recipe and will try it next time at 400°. It may take a little longer that way, but hopefully they won't cook too fast and end up rubbery.


Before adding the eggs.


After adding the eggs. See how the yolks broke? I wonder if I didn't make enough of a nest for them to sit in.

I won't even show you the picture of what the whole pizza looked like when it came out of the oven. To be honest, all but one egg (the one in the picture at the top) came out looking less than appetizing. Mostly due to the fact that the yolks broke and because the other yolk that didn't break got way overcooked.


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