Eggs are one of my favorite foods, and I love them in flourless crepes, Lazy Girl Meatloaf, and kabocha squash custard to name a few. So, I was beyond excited when Eggland’s Best sent me a coupon for a dozen free eggs as well as a Flip Camera to film an egg recipe. According the their website, Eggland’s Best eggs contain 10 times more Vitamin E than regular eggs, twice as much vitamin D, and 115 mg of Omega-3’s. Omega 3’s are so important for our bodies, and most of get too many Omega 6’s, myself included with all the nuts and seeds I eat. So, I try really hard to get in my Omega 3’s when I can. Eggs are also a wonderful source of vitamins B12, A, and B2, and they’re a great way to get in a good dose of protein as well as fat. Yep, I love eggs, and below is my Eggland’s Best egg recipe. Enjoy!
Socca Crust Breakfast Pizza
Gluten Free Crust Ingredients:
1 cup chickpea flour
1 cup warm water
4 TBSP butter (2 melted)
1/2 to 1 tsp salt
1/2 onion, thinly sliced
2 TBSP fresh basil, chopped
3 cooked turkey sausage links, chopped
1 TBSP nutritional yeast
1 TBSP tahini
Prepare your crust by slowly whisking the warm water into your chickpea flour. Then add salt, pepper, and melted butter. Cover with a cloth and set aside. Meanwhile place a 12 inch cast iron skillet or pizza pan in the oven and allow the oven to heat to 450°.
Once your oven reaches 450°, remove your pan, and coat with 2 remaining TBSP of butter. Add onions and basil to crust batter and pour into skillet, swirling evenly to coat. Place in oven and cook 12 to 15 minutes.
While the crust is baking, scramble the eggs about 75% of the way done and add turkey sausage.
When the crust is done, remove from oven and top with eggs + sausage and nutritional yeast. Return to the oven and broil for 2 to 3 minutes. Remove and drizzle with tahini.
There ya have it, a HEABified breakfast pizza which I thoroughly enjoyed for lunch…and then again for dinner. 🙂