Sarasota'S Lox And Egg Breakfast Pizza Recipe

Name: Sarasota'S Lox And Egg Breakfast Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 thin pizza crust (I used Boboli right in the grocery store or any brand, but you can use Pillsbury pizza dough or doug); 5 ounces smoked salmon (some pkgs are 4 and some 6, 8, and 10, I use a good slice of salmon per slice so for a large pizza, ); 1/4 cup chopped dill (I like a lot of dill, but use as much as you like); 1 medium red onion, cut in half and very thin sliced; 8 ounces creme fraiche; 4 eggs (poached); 2 tablespoons fresh chives, diced fine; 1 tablespoon vinegar (for poaching); 1 tablespoon olive oil, to coat the crust; 1 teaspoon garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper

Servings: persons

1 thin pizza crust (I used Boboli right in the grocery store or any brand, but you can use Pillsbury pizza dough or doug)
5 ounces smoked salmon (some pkgs are 4 and some 6, 8, and 10, I use a good slice of salmon per slice so for a large pizza, )
1/4 cup chopped dill (I like a lot of dill, but use as much as you like)
1 medium red onion, cut in half and very thin sliced
8 ounces creme fraiche
4 eggs (poached)
2 tablespoons fresh chives, diced fine
1 tablespoon vinegar (for poaching)
1 tablespoon olive oil, to coat the crust
1 teaspoon garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

1
Pizza -- brush the pizza crust with the olive oil mixed with the salt, pepper, and garlic. Cook for 5 minutes at 450 middle rack, just to warm up and lightly crisp. You don't want to burn it, but you do want it warm with a crisp. While that cooks. Start your eggs because after the crust is done and takes, just a minute to put it all together.
2
Eggs -- I like to make mine in a large frying pan. Fill with 1 1/2 inches of water. Add the vinegar and bring to medium heat. Not a rolling boil, but just a bit more than just a simmer. Break each egg into a small bowl and then slowly add to the water. Let the white lightly firm up before adding the next egg. You can use a small spoon to lightly just keep the egg together. They really are not hard. The vinegar helps the eggs stay together and does not make any bad taste to the egg itself. The eggs only take 3-4 minutes until the whites are firm but yokes are still runny.
3
Note: if you are uncomfortable poaching. You could make them and lightly fry and very lightly so very soft whites and top the pizza. But the poaching really makes the dish. But for those afraid of the poaching method. Don't panic. The idea is a gooey runny egg over the top so use what method works best for you.
4
Pizza -- As the eggs cook assemble the pizza. Crust is warm so top with the creme fraiche. Just spread on like you would cream cheese on a bagel. Top with the chives, then the salmon, dill, red onion and then top with the poached eggs. Top with some fresh ground black pepper and slice and enjoy.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 thin pizza crust (I used Boboli right in the grocery store or any brand, but you can use Pillsbury pizza dough or doug), 5 ounces smoked salmon (some pkgs are 4 and some 6, 8, and 10, I use a good slice of salmon per slice so for a large pizza, ), 1/4 cup chopped dill (I like a lot of dill, but use as much as you like), 1 medium red onion, cut in half and very thin sliced, and more.

Yes, Sarasota'S Lox And Egg Breakfast Pizza falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sarasota'S Lox And Egg Breakfast Pizza

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