Eggs Florentine pizza is surprisingly easy and a delicious, out-of-the-box breakfast or brunch. It’s perfect to serve to Mom on Mother’s Day!
I am not a mom, but I can tell you what I would love to have for Mother’s Day if I was a mom: a day without cooking. Maybe that sounds strange? I mean, I am a food blogger. I guess I’m supposed to want to cook every meal, every day? That’s pretty unrealistic, especially considering that I work full-time in addition to writing this blog. But this really isn’t about me.
What I’m getting at is that I feel pretty confident that there are a lot of moms out there who would gladly forego flowers or jewelry or whatever you might get your mom for Mother’s Day (I already gave my mom her gift, vintage Pyrex, by the way) if they could have a whole day off from cooking. Breakfast, lunch, dinner.
It doesn’t have to be fancy. Obviously, I can’t speak for all women, but if someone cooked for me I’d be happy with burgers or sandwiches or even takeout BBQ. It truly is the thought that counts. And the not having to cook. Do I need to say that again? By the way, my husband doesn’t read my blog, so someone tell him that I want a day off from cooking.
I bet Mom would even be happy with pizza. What’s not to love about pizza? It’s kind of a universal food. If it’s made from scratch, even better. Especially if it’s super-fancy like this eggs Florentine pizza that can be served for breakfast, lunch, or dinner. Or brunch! Now, I know that eggs Florentine usually has Hollandaise sauce on it, but I left it off of the eggs Florentine pizza because two people just can’t eat that much Hollandaise, Hollandaise doesn’t keep, and I don’t want to waste most of a stick of butter and some egg yolks. If someone has a suggestion for a smart way to downsize a Hollandaise recipe, let me know. And you can totally add it to your eggs Florentine pizza…the point is, this pizza is delicious either way, and I’m sure that Mom would love it!
Yield: 4 servings
15 minPrep Time:
25 minCook Time:
40 minTotal Time:
- 1 pound pizza dough
- 1/4 cup olive oil
- 1 medium onion, diced
- 2 5-ounce bags baby spinach
- 1/4 cup all-purpose flour
- 1 cup half and half or heavy cream
- salt and pepper, to taste
- 1/4 teaspoon nutmeg
- 8 ounces mozzarella, shredded
- 4 large eggs
- Preheat oven to 450 degrees. Heat the olive oil in a large pan over medium heat.
- Sauté the onion until translucent. Add the spinach and sauté until wilted.
- Sprinkle the flour over the spinach and stir to combine. Slowly stir in the half and half or cream and cook until thickened. Remove from heat and add the nutmeg and salt and pepper to taste.
- Stretch the flour into a large rectangle on a sheet pan. Spread the spinach onto the pizza dough. Sprinkle half of the mozzarella over the spinach.
- Make 4 holes in the spinach mixture. Crack each egg into a custard cup and place into one of the holes. Salt the eggs and sprinkle the remaining mozzarella evenly over the pizza.
- Bake the pizza for 10 minutes. Allow to stand for two more minutes until the eggs are set (be careful and keep an eye on the eggs...I let mine stand for 3 minutes and as you can see they got a little too hard). Serve immediately.
To make fresh mozzarella easier for shredding, freeze it for 10-15 minutes before grating on the large holes of a box grater.