Breakfast Pizza

Tags

bacon, egg, pizza, scallion

In case you don’t know this about me yet, I love eggs. On top of everything. I put it on rice (both plain and fried), potatoes, burgers, sandwiches, soup, and now even pizza. If I see that a recipe has egg on it, I’m intrigued and am almost drawn to try it. I remember seeing pizza that had egg on it, but it was for a grilled pizza. As interesting as that sounds, I’m not ready to try grilled pizza. I’m still old-fashioned when it comes to pizza, I guess. But it made me want to find the non-grilled version, and so I found this!

The wonderful thing with this pizza is that it’s fully adaptable to what you like. Don’t like bacon? Use sausage. Want more veggies in your breakfast? Add some spinach, mushrooms, onions… whatever you want! I really wanted to try this pizza with runny eggs, but my husband prefers them to be fully cooked through, so I was nice and obliged like a good little wife 🙂 haha. But definitely feel free to try this pizza, and make it your own!

Breakfast Pizza

3 strips bacon, fried and crumbled
¼ cup grated Parmesan cheese
1 cups grated mozzarella cheese
3 large eggs
Freshly ground black pepper and salt
1 tablespoon minced flat-leaf parsley
1 scallion, thinly sliced
Pizza dough, enough for one pizza, unbaked

Place a pizza stone on a rack in the lower third of the oven, if using. Preheat oven to 500 degrees F for at least 30 minutes.

Let the dough relax for at room temperature for 10 to 30 minutes before beginning to work with it. Lightly sprinkle parchment paper or a pizza peel with cornmeal or semolina flour. For a little garlic flavor, add some granulated garlic to the cornmeal or flour. Transfer the dough to your prepared surface, and shape the dough until it has a 12-inch diameter. Brush the outer edge lightly with olive oil.

Sprinkle the dough with the Parmesan, mozzarella and bacon. Make 3 little wells in the cheese and crack the eggs, one into each well. Season with salt and pepper.

Bake for 8 to 10 minutes, rotating after 5 minutes, until the crust is golden, the cheese is melted and the egg yolks are cooked to the desired doneness. Transfer the pizza to a cutting board and sprinkle the parsley and scallions on top. Let cool for 2 minutes, slice and serve immediately.

Source: Adapted from Smitten Kitchen

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Kimchi Fried Rice

Tags

Asian, bacon, kimchi, Korean, rice

I tried Korean food for the first time in college, and immediately fell in love. I’ve continued to try different restaurants and different Korean dishes over the years, and have loved them all. Thankfully, my husband loves Korean food, too, so we enjoy it often enough! We normally try for all you can eat Korean barbecue… we looove bulgogi and kalbi (we love our beef). On one of our more recent visits to a delicious Korean restaurant that seemed like a hole in the wall, I had the privilege of trying kimchi fried rice for the first time. It was so simple, and so tasty, and it even had a fried egg on top, which makes everything better! This is perfect for a side dish or a quick lunch.

September is National Rice Month! To see more rice recipes, check out the blog hop over at Mis Pensamientos!

Kimchi Fried Rice

1½ cups kimchi, chopped
4-6 bacon strips
2 cups cooked rice, heated
2 tablespoons kimchi juice
1½ tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
Black pepper
2 eggs, optional
Scallions for garnish, chopped, optional

Dice the bacon strips into small pieces; set aside. In a large frying pan over medium heat, brown the bacon pieces until crisp. Remove from pan and place on a paper towel lined plate; set aside.

Remove some of the bacon fat from the pan, leaving about one or two tablespoons. Add the chopped kimchi to the pan and sauté them well until nice and tender, about 5 minutes. Add rice and mix well with the kimchi. Add the kimchi juice to moisten the fried rice. Continue to stir until heated through.

Turn off the heat. Add sesame oil, soy sauce, sesame seeds, and the bacon pieces; mix well. Season with black pepper.

In a small skillet, fry eggs sunny side up or over easy (whichever you prefer). Place on top of the fried rice. Serve immediately.

Source: Adapted from Beyond Kimchee

Baked Potato Soup

Tags

bacon, cheddar cheese, potato, soup

The weather in Northern California has been kind of weird lately. It’s May, and it’s been getting quite warm during the days. But every now and then, we have been getting cold days with random bouts of rain. We were even snowed on at work last week, and hailed on today! It’s these random cold days that it’s nice to have warm comfort food. A nice, creamy bowl of soup really hits the spot.

This soup combines the wonderful flavors of baked potatoes. Potatoes, bacon, and cheese all combined in a creamy medley. I would highly recommend using the cream and the whole milk. Low-fat or non-fat milk don’t thicken the same, and the soup will remain thin. You deserve a tasty splurge every now and then!

Baked Potato Soup

½ pound bacon
1 cup white onion, diced
4 large russet potatoes
3 cups whole milk
1 cup whipping cream
2 cups grated cheddar cheese

Poke holes in the potatoes and microwave them for 8 to 10 minutes, or until tender. Chop the potatoes, including the skin, into bite sized pieces.

In a large pot, cook the bacon until browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot. Cook the onion in the bacon drippings until tender, then add the chopped potatoes. Stir in the milk and cream and heat thoroughly. Season with salt and pepper. Slowly add the cheese to the pot until melted. Add the crumbled bacon to the pot and stir everything together until it thickens.

Source: Adapted from Food Network