Bigger Bits | Breakkie | Food

Shaved Asparagus Breakfast Pizza

Happy weekend friends! I love Fridays- they’re generally days of anticipation and rest for me, knowing I have the whole weekend to create and play. This week has been so wonderful and so difficult at the same time. It’s amazing to me that weeks can be like that- they can embody such heart work and also be filled with such joyful circumstances. This morning, with all the highs and lows of the week past, I am intentionally beginning┬áthe weekend well- with a shaved asparagus breakfast pizza that is perfect for a lazy morning in or for brunch with friends.

I had to say goodbye to a dear friend this week as she packed up her life and is moving 8 hours north. Another dear friend is moving back to London in a few weeks and I’m sadly aware of an additional goodbye. It’s a beautiful tension to love your friends so much that when they move on to a new season of life, it both exhilarates and pains you at the same time. I think I’m in the thick of feeling that right now- feeling so aware of the beauty ahead of each of them and celebrating that. And yet also so aware of what I’m losing. Both of these beautiful friends have been breakkie dates for me all year. I love that so many of my people have schedules that allow us to spend time together over my favorite meal and I currently sit in such a place of gratitude for all those breakfasts shared.

Truthfully I could eat breakfast for every meal of the day. So even if this doesn’t make it onto your breakkie table, you can have it at anytime. And I say, whenever you do, eat it with a friend, in celebration of that person’s addition to your life.

Shaved Asparagus Breakfast Pizza
1 pre-made dough (or homemade here!)
1/2 cup pesto
1/2 cup chopped kale
6-8 stalks asparagus, shaved with a vegetable peeler or mandolin
1/2 cup fresh mozzarella
2 tablespoons olive oil
Salt and pepper to taste
5-6 eggs

Preheat your oven to 425 degrees.
On a floured baking sheet or pizza stone, stretch your dough to cover the surface.
Spread the dough with your pesto, and then arrange your kale, asparagus, mozzarella, and olive oil on the dough. Sprinkle with salt and pepper.
Place in the oven, and bake for about 12 minutes, or until crust is just beginning to golden.
Remove from the oven, and gently crack your eggs onto the dough.
Place back in the oven and bake for about 8 minutes, or until whites of the eggs are completely set.

Remove, and let your pizza sit for about 5 minutes. Then slice and serve warm with extra pesto on the side.



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