Weekend brunch just got better. A crispy base topped with bacon, cheese, and eggs cracked right on top. The residual heat from the oven perfectly sets the whites while keeping yolks runny.
15m
Prep Time
3m
Cook Time
18 mins
Total Time
Equipment You'll Need
🔧
Ingredients
- 1 pizza dough ball (250g)
- 2 tbsp crème fraîche or mascarpone
- 80g mozzarella, grated
- 40g gruyère, grated
- 4 rashers streaky bacon, cooked until crisp
- 2 eggs
- Chives, chopped
- Black pepper
Method
1
Preheat pizza oven to 425°C.
2
Stretch dough and place on peel.
3
Spread crème fraîche as base.
4
Add mozzarella and gruyère, leaving two gaps for eggs.
5
Break up bacon and scatter across.
6
Launch and cook for 1 minute until cheese starts melting.
7
Remove briefly, crack eggs into the gaps.
8
Return to oven for 60-90 seconds until whites are just set.
9
Finish with chives and black pepper.
Pro Tips
- 💡Create small wells in the cheese for the eggs to sit in
- 💡The eggs continue cooking after removal - pull slightly early for runny yolks
- 💡Hollandaise drizzle makes this next level
- 💡Works great with mushrooms, spinach, or leftover sausage too
#brunch#eggs#weekend#indulgent
