This week we'll share diverse ideas for breakfast fare. This one got a four-fork rating from www.epicurious.com. It was originally printed in Bon Appetit magazine in January 2008.
1 loaf ciabatta bread (about 1 lb.)
1 cup chopped green onions
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8 tablespoons olive oil, divided
8 oz. sliced hot pepper Monterey Jack cheese
1 lb. spicy or sweet Italian sausages, casings removed
8 large eggs
Preheat oven to 450. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.
Saute Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.
Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.
Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces.
Makes 8 servings.