The Middle Son and The Unbound Reader are visiting for a couple of days. We went out for pizza last night and we all love leftover pizza for breakfast. So, naturally you order a large pizza. There must be leftovers, but we’ve never had it like this before. They are both great foodies and know their way around a kitchen. The Middle Son found this idea on the Internet. There isn’t really a recipe, more a technique. I gotta’ tell ya’…this is great. The crust does become French toast-like and it really doesn’t matter what kind of pizza you use. This pizza was a white pizza, but he usually uses leftover pizza with a red sauce.
So this is how it works. I’m not going to give you a recipe per se, as it totally depends on how much pizza you have leftover and how many people you’re serving. He used 4 slices. He cut them into about 1-inch squares, maybe a little larger. He used 5 eggs, so about one egg per slice and one “for the pot”. He whisks them up well and adds about 1-2 tablespoons water per egg, so about 1/4-1/3 cup water. If you want to have more scrambled eggs with this, then use more eggs and water. There was some fresh basil sitting on the window sill, so he julienned 4-5 leaves and threw those in, but normally he doesn’t so that. Now, he dumps the pizza cubes into the egg mixture, stirs them around until they are well coated; he lets the mixture stand for at least 10-15 minutes. If they stand for 30 minutes, that’s fine, too. He heated a large skillet, drizzled in a couple of tablespoons of olive oil and then poured in the pizza eggs. Using a spatula, he just turned portions over as they cooked. When the bread pieces were still ever so slightly moist, he served them. Each bite was just a little different and truly delicious. This breakfast is absolutely worth getting the large pizza, when you’re only medium-pizza-hungry! This “recipe”, like him, is a keeper! Enjoy your weekend.