Breakfast Pizza
Jake Torres
@jaketorrescooks
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Let's cook
Preheat properly
Heat the oven with a stone or heavy tray inside at 475°F (245°C) for at least 20 minutes.
Use a cream base
Mix the crème fraîche with the garlic, salt, and pepper and spread thinly. Tomato sauce clashes with eggs; a cream base is what makes this work.
Part-bake first
Top with cheese and bacon and bake 8 minutes before the eggs go anywhere near it.
💡Eggs added at the start end up leathery. They need only the final few minutes.
Add eggs in wells
Pull the pizza out, make four shallow wells in the cheese, and crack an egg into each.
Finish
Return for 5–6 minutes until the whites are set and the yolks still run. Top with scallions, chilli flakes, and pepper.
Cook this with Chef Pepe
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📝 Tips, swaps, and make-ahead notes
Crack each egg into a small bowl first and slide it on, rather than cracking directly onto the pizza where it can run off the edge. Cook slightly longer if you prefer firm yolks, but the runny yolk acts as a sauce.
- •Vegetarian: Sautéed mushrooms and spinach in place of bacon.
- •Naan or flatbread: Works as a fast base; reduce the part-bake to 4 minutes.
- •Sausage: Crumbled and pre-cooked breakfast sausage instead of bacon.
Nutrition & Safety
Calories
612kcal
Protein
28g
Carbs
52g
Fat
32g
⚠️ Allergen & Safety Note
This recipe contains gluten, dairy and egg. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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