Jan 062012

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
  • Spinach
  • Monterey Jack Cheese
  • Garnish: green onion and parsley, finely chopped
  • salt and pepper
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Bake for 10-15 minutes so the egg whites are set but the yolks are still runny.


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  17 Responses to “Bacon, Spinach, and Eggs Breakfast Pizza with a Polenta Crust”

  1. Runny yolks and bacon… you know how to do things right.

  2. This looks awesome – and reminds me that I need to make another breakfast pizza, stat!

  3. What an absolutly delightful and original breakfast idea! Looks amazing :)

  4. I got to try polenta again. Thanks for sharing!

  5. Wow! This looks delicious. I love polenta and am always on the lookout for polenta recipes. I can’t wait to give this a try. Thanks for sharing!

  6. This looks so delicious! I love cooking with polenta, so delicious – bet it would make a great breakfast pizza crust! :)

  7. […] always want to try because 1) eggs benedict is one of my favoriteeee brunch dishes, 2) I love the runny yolk that a poached egg gives, and 3) it’s just pretty […]

  8. What can I say … absolutely genius!

    This recipe combines a ton of my favorite flavors … I truly cannot wait to try making this!

  9. […] Add comments Aug 212012 What do San Franciscans love the most? STREET FESTIVALS! (And brunch.) Last weekend was the Street Food Festival in SF where a ton of food trucks and restaurants come […]

  10. […] out her blog, Life Tastes Like Food, and immediately started drooling when I saw her recipe for Bacon, Spinach, and Eggs Breakfast Pizza with a Polenta Crust (even though I don’t eat bacon and seldom eat […]

  11. These photos were the inspiration for experimenting with a polenta/cornmeal crust – with delicious results.  I made a boozy heirloom tomato sauce and topped it with crispy kale.  I also took a short-cut and used cornmeal instead of polenta – it turned out so well I did it a second time to test it against the polenta crust, and I like it better!  Thanks for the inspiration, your photography is amazing.  Martine

  12. Would it turn out the same if I substitute vegetable broth with milk?

  13. I just love your recipes!! My biggest problem is inspiration. I love lots of things but I often get into a pattern and get bored. Seeing this recipe really inspired me to try new things especially for breakfast!! Thank you for sharing your talent!!

  14. […] out her blog, Life Tastes Like Food, and immediately started drooling when I saw her recipe for Bacon, Spinach, and Eggs Breakfast Pizza with a Polenta Crust (even though I don’t eat bacon and seldom eat […]

  15. […] by this recipe, I set about creating a breakfast “pizza.” (Michael’s response: Pizza? […]

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