This is kind of trendy, but I have to admit I liked it: Roasted Potato, Cheddar, Red Onion and Poached Egg. The pie is a little heavy (potato and bread will do that) but the egg makes up for it. Egg yolk is a miracle. It makes anything better. Maybe, we should put some on Rick Perry. (Disclaimer: Austin Food Journal does not condone throwing uncooked eggs at elected officials (only soft boiled eggs or eggs cooked sunny side up.))
I make “breakfast pie” or as my daughter calls it “eggy pizza”
Cover with fresh tomato sauce, and a bit of mozarella
add browned pancetta
(leave a space in the middle for the egg – the pancetta will break the yolk)
partial bake the pie and then crack the egg in the middle
finish with a garnish of truffle oil and sprinkle some arugula
when i serve it, somebody gets lucky and gets to smear the yolk around the whole pizza
Well played, sir, well played. Mopping is the key. Leave no crust behind.