Eggs over easy on a ham and asparagus pizza... umm, probably the best breakfast pizza I've ever had! To top it off I got to sip on espresso while it was baking. AND THEN I had a mimosa on the rooftop deck while the sun came up over Denver... this is why I love Saturdays!
It's crazy how alive you feel when the Winter is fading and Spring hits you hard with beautiful weekends. It only encourages you to plan great little rooftop breakfast menus that make you feel like you are on vacation! It is Saturday after all - treat yourself to something special! Here is the recipe:
Breakfast Pizza //
Preheat the oven to 425.
Mince 4 - 5 cloves of garlic and saute in about 4 tablespoons of olive oil. Cut asparagus in bite size pieces (about 2 inches long) and roast them in the oven with olive oil and salt + pepper. Cook until tender. Slice one whole mediums size tomato into pieces.
Once the Garlic is slightly golden in color, pour all of the garlic and all of the oil evenly over your pizza crust (add more olive oil to crust if you feel the need - should be evenly coated). Top the crust with prosciutto or ham, roasted asparagus, tomato pieces, and your desired layer of italian cheese. Before pizza goes into the oven, crack 5 - 6 eggs carefully on top so they don't slide off (this is the best part!!).
Bake for 15 - 20 minuets, or until the egg whites look done. Then, cut into slices and enjoy!
Happy Saturday! Cheers!!
