PESTO BREAKFAST PIZZAS
Tuesday, 12 April 2016
My lovely friend Jo (who's shooting our wedding!) came over a few weeks ago for a cooking and photographing day; I can't tell you how nice it was to have someone snapping along while I cooked, so I didn't have to stop to take pictures. And of course the photos are gorgeous! Scroll to the bottom - it's hard to choose between pictures when they're all awesome - for the recipe and some tips on how to get the perfect runny yolk.
2 flatbread pizza bases (recipe here)
A few tablespoons pesto (the homemade stuff is best - recipe here)
100g smoked lardons
Pre-heat the grill.
Make the bases using my flatbread recipe linked above. Make the pesto - also linked above. Fry the lardons until crisp. Separate the yolk and white of each egg - it's easiest to do this using a small bowl or ramekin to put the white into, and leave the yolk in one half of the shell, keeping it upright in an egg cup. Spread a tablespoon of pesto over the base and sprinkle half of the lardons over it. Pour the egg white onto the pizza and pop under the grill for a few minutes, until the white is nearly set. Take the pizzas out of the oven and pour the yolk into the centre of the whites - return to the grill for a few more minutes until the yolk is set to your liking.
This may seem like a bit of a faff, but after a little experimentation, I found that this is the best way to make sure the yolk stays runny, which is VITAL (in my humble opinion). One recipe I'd seen suggested baking the pizza (with both white and yolk added at the same time) - but the result was a strangely marbled, hardened yolk and a barely-cooked white, which you can see in my instagram snap here; still tasty though!
Thanks for the photos, Jo! Please can you come be my live-in photographer?