One of my favorite meals of all time is brunch. For some reason, brunch just calls to me. Perhaps it’s because you’re free to eat breakfast well into the early afternoon, multiple variations of eggs benedict are abundant on the menu, or the fact that bloody marys and/or mimosas are encouraged during this meal.
Oh yeah, let’s not forget that it’s also shared with family and friends and best to go when it’s sunny and warm outside so you can wear awesome sunglasses while you indulge in a huge stack of pancakes and a large side of potatoes and bacon. On occasion, I even deem it necessary to order a large strawberry milkshake with my meal too…which is totally appropriate at brunch. You can’t do that for breakfast. And you can’t eat scrambled eggs for dinner. Now do you see why I am head over heels for brunch?! It’s the best meal.
Luckily for me, San Francisco is an amazing city to find delicious restaurants that pride themselves over their brunch menus. But I also find it just as fun to get a group together and make brunch as well.
This breakfast pizza is a great addition to brunch–especially Sunday brunch. I don’t know why, but lazy Sundays just make it taste even better.
You can make the polenta crust the night before and then just pop everything in the oven in the morning. Oh, and the best part? You sautee the spinach in bacon grease–leave it to me to make a completely healthy thing unhealthy. TOTALLY WORTH IT.
Make it, bake it, eat it, and taste the love.
Happy weekend, friends!
Breakfast Pizza with a Polenta Crust (Adapted from Cara’s Cravings)
For the crust:
- 1 1/4 cup yellow cornmeal
- 3 cups low sodium vegetable broth
For the pizza (sorry there aren’t exact measurements…it’s brunch! You don’t measure for brunch!):
- 5-6 eggs
- 4-6 pieces of bacon, crumbled
- Monterey Jack Cheese
- Garnish: green onion and parsley, finely chopped
- salt and pepper
- Combine cornmeal and broth in a blender and blend until well incorporated. Then transfer the mixture into sauce pan and bring to a boil. Once you get it to a boil, lower the heat to medium-low. Stirring constantly, cook for 5-10 minutes until the polenta starts pulling away from the sides of the pot. Line a baking sheet with parchment paper and spread polenta mixture evenly on the baking sheet.
- Let the mixture cool for 20 minutes, then cover with plastic wrap and transfer to the fridge to cool some more. Let it cool in the fridge for at least 30 minutes. You can also refrigerate it overnight.
- When ready to assemble pizza, preheat oven to 375 degrees. Remove the crust from fridge and bake for about 45 minutes (or until it’s firm).
- While the crust is cooking, fry up the bacon. After the bacon is done, pour the grease out of the pan but don’t rinse the pan. Using whatever grease is left in the pan, sautee the spinach for a couple minutes until the spinach is wilted.
- When the crust is finished cooking, layer the spinach, bacon, and cheese on the crust. Carefully crack the eggs on top of everything and sprinkle with some salt and pepper to taste. Finally, garnish with the green onion and parsley on top.
- Bake for 10-15 minutes so the egg whites are set but the yolks are still runny.