Breakfast pizza
| Recipe By: | Clement Pedro |
Ingredients
- salt and pepper
- Tabasco, to taste
- 4 free range eggs, poached
- 150 g Woolworths fresh bacconcini mozzarella
- 200 g streaky bacon, diced
- 100 g baby spinach
- 1 tbsp Woolworths Italian herb mix
- 5 tbsp extra virgin olive oil
- lemon juice
- 125 g butter, melted
- splash of ice cold water
- a pinch salt
- 1 tsp white wine vinegar
- 2 free range egg yolks
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the eggs, white wine viengar, salt and a splash of water in a glass bowl and beat together before placing over a pot of barely simmering water and continuing to beat together for about 4 minutes until the mixture becomes thick, pale and fluffy in texture.
- Remove the bowl from the heat and begin drizzling in the melted butter, a little bit at a time and in stages, beating vigorously.
- Once all the butter has been beaten in the hollandise it should be thick and fluffy, season with a squeeze of lemon juice and salt and ground white pepper to taste.
- Roll out the dough to a standard 35cm round circle before drizzling over extra virgin olive oil and adding the Italian herb mix Add the baby spinach and bacon before tearing pieces of mozzerella over.
- Pour over a generous amount of the hollandaise before placing the breakfast pizza in the oven to bake at 200°C for 30 minutes.
- Once the dough is perfectly cook and the hollandaise is slightly charred remove the pizza from the oven and top with the poached eggs and a few splashes of Tabasco sauce and some extra seasoning if needed beofor serving.
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