May is (was) National Egg Month, and, well, the month of May ended more abruptly than I was expecting. So, happy June, and happy belated National Egg Month! (This Friday, June 3rd, is National Egg DAY though, so you can celebrate your little heart out then.)
I love using eggs in dinner recipes, because I don’t get much opportunity for a nice sit down breakfast with eggs. This Cooking Light recipe is the perfect eggs-for-dinner meal — Arugula Pizza topped with Poached Eggs.
Nellie’s eggs sent me some coupons, plus a cool little kit that included a t-shirt, stress egg, and a gift card so that I could try their eggs in a post, and this recipe seemed like the perfect opportunity. Nellie’s are free range, the hens are never caged, and have as much or as little access to the outside as they’d like.
Nellie’s works with over 40 independent, family owned and operated farms to provide their free range eggs produced from Certified Humane Free Range hens that are antibiotic and hormone free.
You can find where Nellie’s eggs are sold here.
On to the recipe!
Ingredients:
- 1 (11-ounce) package refrigerated pizza crust dough (suggested: thin crust)
- Cooking spray
- 1 cup part-skim ricotta cheese
- 1 cup (4 ounces) shaved fresh Romano cheese, divided
- 1 tablespoon white vinegar
- 6 large Nellie’s free range eggs
- 2-3 ounces baby arugula
- 4 teaspoons extra-virgin olive oil
- grated fresh lemon rind from 1 lemon
- fresh lemon juice from 1 lemon
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat your oven to 450° F.
Unroll the pizza dough on a baking sheet lightly coated with cooking spray.
Add to your oven and bake for 7 minutes.
Combine the ricotta and 1/2 cup Romano cheese.
Remove the pan from oven and quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges.
Return pan to oven, and bake for 5 minutes.
While pizza bakes, add water to a large saute pan, filling two-thirds full and bring to a boil. Reduce heat to a simmer. Add the vinegar.
Break each egg into a custard cup, and pour gently into pan.
Cook for 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
Combine the arugula, remaining 1/2 cup Romano cheese, olive oil, lemon zest, lemon juice, and salt in a large bowl; toss well.
Top pizza with arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces and serve.
I love me a poached egg. And they really aren’t that difficult to make! These eggs have such great color too, don’t they?
The peppery arugula is a nice contrast to the richness of the poached egg. I used Pecorino Romano in this recipe, and the sharp nutty flavor came through really well.
Ingredients
- 1 (11-ounce) package refrigerated pizza crust dough (surrgested: thin crust)
- Cooking spray
- 1 cup part-skim ricotta cheese
- 1 cup (4 ounces) shaved fresh Romano cheese, divided
- 1 tablespoon white vinegar
- 6 large Nellie's free range eggs
- 2-3 ounces baby arugula
- 4 teaspoons extra-virgin olive oil
- grated fresh lemon rind from 1 lemon
- fresh lemon juice from 1 lemon
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 450° F.
- Unroll the pizza dough on a baking sheet lightly coated with cooking spray.
- Add to your oven and bake for 7 minutes.
- Combine the ricotta and 1/2 cup Romano cheese.
- Remove the pan from oven and quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges.
- Return pan to oven, and bake for 5 minutes.
- While pizza bakes, add water to a large saute pan, filling two-thirds full and bring to a boil. Reduce heat to a simmer. Add the vinegar.
- Break each egg into a custard cup, and pour gently into pan.
- Cook for 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
- Combine the arugula, remaining 1/2 cup Romano cheese, olive oil, lemon zest, lemon juice, and salt in a large bowl; toss well.
- Top pizza with arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces and serve.
