Breakfast Pizza with Eggs and Asparagus
Sticking with an asparagus pizza theme this week, here is a decadent breakfast pizza sure to make weekend brunch a success. Made with puff pastry dough, homemade gravy for the sauce, and baked eggs, this rich and breakfast treat is sure to make everyone smile. Serve with fresh squeezed orange juice and sliced fruit for a complete brunch spread.
Prep Time: 20 minutes
Cook Time: About 15-20 minutes
1 sheet of frozen puff pastry, thawed (plus flour for rolling)
4 oz. of mozzarella cheese, Gruyere, or Monterey jack or mild cheddar, grated
6 asparagus spears (fresh or frozen), chopped into 1-inch pieces
1 egg, whisked (for egg wash)
For the Gravy Sauce:
2 tablespoons butter
2 tablespoons flour
½ to ¾ cup chicken or vegetable broth
Freshly ground black pepper
Fresh chives or parsley, chopped (optional)
Coarse sea salt for finishing (optional)
Freshly ground black pepper
Baking sheet, rolling pin
Preheat the oven to 450 degrees Fahrenheit.
Roll out the thawed puff pastry to about an 11” square, or until the thickness is about 1/8” thick.
Move the rolled out puff pastry to a baking sheet. Gently score into the dough with a knife ¼ inch in from the edge on all sides. This will create a border edge. In the center of the cut lines poke the dough with fork tines in a few places to help keep the dough from rising too much.
Brush the edges with the egg wash.
Prepare the gravy sauce by melting 2 tablespoons of butter in a small saucepan. When the butter has melted sprinkle in 2 tablespoons of flour and stir with a wooden spoon until fragrant and nutty. I like cooking my roux (flour and butter mixture) for this dish until nice and amber brown in color. The longer you cook the roux the darker the gravy will be, but this also causes the roux to have less thickening power.
To make the roux a dark amber color, slowly cook it over low to medium-low heat while constantly stirring it with a wooden spoon. When the roux gets to your desired color, slowly whisk in the chicken stock bit by bit. The gravy should remain thick and bubbly. Constantly whisk in the stock. When ½ cup stock is whisked in bring to a boil, still stirring you gravy. Season with freshly ground black pepper and more sea salt if necessary. You may not want to whisk in all ¾ cup of stock. Start with ½ cup and if it’s the thickness you want don’t add any more liquid. If you wish it thinner, add in a bit more stock. You can always thin out gravy with more liquid, but it’s difficult to make it thicker.
Spread the gravy over the puff pastry, keeping the edges clean. Sprinkle the cheese over the gravy and top the cheese with the asparagus pieces.
Bake in the oven for about 12-14 minutes until the pastry is cooked and the cheese is melted. Remove the pizza from the oven.
Gently crack an egg into a bowl, keeping the yolk in tact, and then gently pour the egg onto the breakfast pizza. Repeat with the remaining eggs, placing one egg in each corner of the pizza. If you are brave, feel free to gently crack the eggs directly over the pizza.
Return the pizza to the oven and bake for another 7-8 minutes until the whites of the eggs are set and the yolks are still runny.
Remove the pizza from the oven and sprinkle with chopped chives, coarse sea salt, and freshly ground black pepper. Cut into 4 squares and serve.