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Cooking For Others: Fun-Employment Brunch

Cooking For Others: Fun-Employment Brunch Recipe

  • Welcome to Fun-Employment Seminar
  • Phoebes Apartment, Flatiron
  • 2
  • Working Weekday Lunch
  • Eggs in Piprade Pizzas with Crispy Prosciutto; Deli Coffee (Mark)
  • Since quitting my job in August, its been a little bit difficult to find ways of creating structure in my daily life, especially when all I ever want to do at any given time is cook. But Ive found that to maximize productivity, and to minimize my guilt for not being in a dark cubical like the rest of my friends, I must stay away from my apartment during daylight hours at all costs. Still, I find it hard not to indulge from time to time, especially when my stomach starts growling at the coffee shop (where a panini costs $8), and I realize that I have half a loaf of ciabatta and some piprade sauce in a Tupperware container from the night before that are just begging to be part of my lunch.
  • Eggs in Piprade is a breakfast classic from Basque countrya smoky tomato and red pepper sauce baked together in the oven with sunny side-up eggs. For me, brunch is not a complete meal without some form of melted cheese, and toast with which to eat it. This recipe combines all of my favorite breakfast ingredientseggs, bacon, cheese, and crusty breadand transforms them into a brunch version of my favorite dish: pizza. The hot paprika in the piprade adds another flavor twist to classic pizza sauce, and lightly pan-frying the prosciutto creates a new type of upscale, elegant breakfast meat. Most importantly, baking the eggs in the tomato mixture allows the yoke to remain runny, while the whites set right into the sauce, much like they would atop a round brick-oven pizza in Italy.
  • 1 large onion, diced
  • 2 red bell peppers, finely diced
  • olive oil
  • 1 teaspoon hot paprika
  • pinch cayenne
  • 1 garlic clove, minced
  • 1 28 ounce can diced tomatoes with juice
  • 1 tbsp basil, julienned
  • 3-4 large eggs
  • cup Parmesan shavings
  • 1 loaf ciabatta
  • 1 clove garlic
  • 1/2 lb fontina (or other mild melting cheese like Bel Paese, un-aged Manchego, or Monterey Jack), thinly sliced
  • 3 slices prosciutto
  • 1 tbsp basil, julienned (optional)
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