Add this to my list of things I did not know… Georges Auguste Escoffier was a French chef who updated traditional French cooking methods. He codified the recipes for the five mother sauces:
I know pizza sounds weird for breakfast, but who wouldn’t want to eat it with bacon, cheese and hash brown crust. Umm… yes please. Plus it is gluten free! Yay for all those who have a gluten allergy. My heart really does go out to you!
OMG!!! Breakfast Pizza is amazing! It’s crunchy but soft, sweet but salty and cheesey, buttery and creamy. You should see my face while I am eating it. It’s ridiculous how much enjoyment I am getting out of eating this.
- 1 pound hash browns, frozen but thawed
- 3 cups colby jack cheese, shredded
- 7 eggs
- Pinch of salt and pepper
- 6 slices bacon
Hollandaise Sauce Ingredients:
- 3 egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
- 3/4 cup butter, softened
- Pinch of cayenne pepper
1. Preheat oven to 400 F and place parchment paper on a pizza pan.
2. In a large bowl combine hash browns, salt, pepper, 2 eggs and 1 1/2 cups cheese.
4. Bake in the oven for 30 mins. Will be golden brown on top.
6. Remove pan from oven and add rest of cheese and crumbled bacon.
7. Crack five eggs on top of pizza and ad salt and pepper to taste.
9. Create a double broiler (add 2 cups of water to sauce pan and set a glass heat resistant bowl on top)
10. In the glass bowl add egg yolks, water and lemon juice. Whisk until pale and frothy.
11. Turn in burner to low heat and continue to whisk. You want the eggs to slowly cook, but not turn into scrambled eggs. That’s why you must continually whisk. While it gets warm it will be come thicker.
12. Start slowly adding butter and whisk it in until completely combined and is the consistency that you want.
13. Add a pinch of cayenne pepper.