Tarte Flambée Pizza with Soft Scrambled Eggs, Goat Cheese and Herbed Crème Fraîche Drizzle

Amanda

5 years ago

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Welcome to breakfast week on Never Not Hungry, soon to be followed by sandwich week next week! I realized I had an excess of both breakfast and sandwich recipes that were really messing up my content flow and needed to get them off my chest and out into the world.

I’m going to be honest: this is the the most high-maintenance breakfast of all time. High maintenance, but so so worth it. Sometimes, hard works totally pays off and sometimes it just leaves you tired. This breakfast pizza might do both.Despite rarely carving out enough time in my day, even on the weekends, to make and eat breakfast/brunch, I love breakfast food the most. It’s comforting and satisfying and, let’s be honest, the best reason to get out of bed in the morning. I watch replays of Brunch at Bobby’s on the Cooking Channel frequently for this reason, to live vicariously through Bobby Flay and obsess and drool over everything he makes. This was one of those killer recipes I saw him make and had to turn into a breakfast for myself STAT.A tarte flambeé is a majestic Alsatian flatbread topped with cheese, bacon and onions; it might be the epitome of comfort food. There’s usually crème fraîche in the mix somewhere too, often as a base sauce for the pizza.

For this, I used my favorite homemade pizza dough recipe from Roberta’s as the base. The breakfast pizza is topped with slow-caramelized onions, smoky bacon, sharp white Cheddar and creamy goat cheese, soft scrambled eggs, spicy Fresno chiles and the dreamiest soft scrambled eggs. A big ol’ drizzle of herby crème fraîche is all you need to send this straight to Flavortown. OMG, did I really just type that? Sorry, everyone.Plan ahead and this glorious breakfast can be yours too one day soon.

Tarte Flambée Pizza with Soft Scrambled Eggs, Goat Cheese and Herbed Crème Fraîche Drizzle

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Author: Amanda
Yield: 2 to 4 servings 1x

Description

Take the classic Alsatian tarte flambée and turn it into the most decadent albeit high-maintenance breakfast pizza with slowly caramelized onions, sharp Cheddar, goat cheese, crisp bacon and softly scrambled eggs. Drizzle an herby crème fraîche on top to really gild the lily-and cut through the richness.

Ingredients

Scale

1 pound pizza dough, at room temperature

HERBED CRÈME FRAÎCHE:

1/2 cup crème fraîche
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
1 teaspoon to 1 tablespoon finely chopped tarragon, to your taste

TO ASSEMBLE:

8 ounces double-smoked bacon, cut into thin strips (lardons)
1 large sweet yellow onion, halved and thinly sliced
Pinch of sugar
1 cup (4 ounces) grated sharp white Cheddar
1 Fresno chile, thinly sliced
1 tablespoon butter
5 to 6 large eggs
Kosher salt and freshly ground black pepper

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Instructions

Preheat the oven to the highest temperature it will go for at least 30 minutes before baking (preferably 1 hour). While the oven is preheating, place a baking steel, stone or baking sheet inside to get hot.
Place the bacon in a medium skillet and heat over medium heat. Cook the bacon until golden-brown and crisp, about 10 to 15 minutes. Remove from the skillet and transfer to a paper towel-lined plate to drain. Reserve the fat in the pan.
In the same skillet, add the onion with a sprinkle of salt and sugar. Cook, stirring occasionally, over medium-low heat until the onion is golden and caramelized, about 40 to 55 minutes.
Make the herbed crème fraiche: In a small bowl, whisk together the crème fraiche, chives, parsley and tarragon. Season to taste with salt and pepper. Cover and refrigerate while you prepare the rest of the recipe to allow the flavors to meld.
Turn the pizza dough out onto a lightly floured surface. Press and pat the dough out into a 10- to 12-inch circle, as thin as you can get it without tearing a hole in the dough. Transfer to the preheated baking stone. Bake for 4 to 5 minutes, until the dough begins to bubble. Remove from the oven and top with the cheese, caramelized onions and bacon. Return to the oven and bake for another 5 to 6 minutes, until the dough is fully cooked and the cheese is melted. The time will depend on the temperature of your oven and what you are baking your dough on.
In the meantime, heat 1 tablespoon of butter in a medium nonstick skillet over medium heat. Thoroughly whisk the eggs until the mixture is homogenous and no yolks or whites are visible. Season with salt and pepper. Pour into the skillet and cook, stirring frequently, until soft curds form, about 2 to 3 minutes. Immediately remove from the heat. Stir in the goat cheese and Fresno chile.
Top the pizza with the scrambled eggs. Drizzle some of the herbed crème fraiche over the pizza. Slice the pizza into wedges and serve.