If you follow this blog, I know what you must be thinking (if not, please see the “breakfast” section of the Savory Recipe Index for reference)…  Another breakfast post.  And what’s worse – another baked egg recipe.  The funny thing is, I actually hate breakfast.  I don’t like going out to eat it, I don’t like eating it once I’ve ordered it (and as someone whose mother is a pumpkin pancake fanatic, this manifested as hundreds of omelets ordered and uneaten as a byproduct of my childhood).  And though I’m a brunch aficionado, I typically order lunch fare with my bottomless belinis.

I like the idea of pancakes and french toast – but how can you rationalize the “eating dessert first” thing as your entire meal for the morning?  (Let me guess, with the tiniest amount of coquettish judgment – you order a side of bacon).  Sure sugar and carbs are delicious, but why not have a slice of chocolate cake or a bowl of honey lavender ice cream drizzled with Nutella and a sprinkle of grey sea salt?  …And I digress.

Point is, somewhere along my culinary trajectory, I’ve fallen under the thrall of egg-based dishes.  No matter how counter-intuitive this statement is to my palette, it’s unwaveringly true given the number of times I’ve presented you with a breakfast food.

So here I am, once again bringing you one of the most amazing things I’ve ever tasted smothered in egg.  To be fair, I used the elements of my favorite decidedly non-breakfast dish of all time – A16’s Margherita pizza with prosciutto and arugula (religiously ordered with an unhealthy dose of their infamous chili oil).  While I can’t profess that my crust is quite as good as the legendary Marina eatery’s woodfired version – everything else is just as delicious.  

Even better - my recipe takes fifteen minutes start-to-finish; you can eat it any time of day because tomato sauce is swapped for decadently runny egg; and it requires only a baking sheet plus a few ingredients found at any Trader Joe’s.  So, despite the fact that this is breakfast food, I must admit that it’s quickly becoming one of my favorite (and most convenient) things to eat.  xx tt

FINISHING TOUCHES…

t+tSTYLE: With Valentine’s falling on a weekday this year, surprise your honey by whipping up this delectable flatbread before work in nothing but a L'Agent by Agent Provocateur appliqued lace and tulle apron.  (Warning - you might be late to the office…).