Categories: Breakfast
Ingredients
- 1/2 cup cream fraiche
- 2 tbsp chopped parsley
- 2 tbsp chopped chives
- 1 tbsp chopped tarragon
- Kosher salt and black pepper
- 1 lb store-bought pizza dough
- 2 tbsp canola oil
- 4 tbsp unsalted butter
- 1 large Vidalia onion, halved and thinly sliced
- Pinch of sugar
- 1/2 lb double-smoked bacon, cut crosswise into short thick matchsticks
- 2 cups grated sharp white cheddar cheese
- 1 Fresno chile, finely diced
- 6 large eggs
- 2 oz soft goat cheese, cut into small pieces and frozen for 5 minute
Directions
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Whisk together the creme fraiche, parsley, chives and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.
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Preheat the oven to 400. Divide the dough in half. Roll each piece into a very thin 10×12 inch rectangle. Brush with canola oil, place on baking sheets and bake until lightly golden brown, about 10 minutes.
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Heat 1 tbsp of the oil and 1 tbsp of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, about 30 minutes. Season with salt and pepper.
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Heat the remaining 1 tbsp oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
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Divide the creme fraiche between the pizzas, spreading it out. Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes.
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Meanwhile, heat the remaining 3 tbsp butter in a medium nonstick saute pan over medium heat. Add the Frensno chile and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese.
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Divide the scrambled eggs between the two pizzas and garnish with more herbs.