Tag Archives: eggs

Breakfast Pizza

Breakfast Pizza makes a fun change of pace for a leisurely weekend brunch, or you can do much of it ahead on the weekend to have it ready for a quick and portable weekday breakfast.
The crust uses durum or semolina flour to add a nice crunchy texture, but you can substitute all-purpose flour if you like. A printable recipe appears below, but I’ve written it out step by step with pictures to illustrate here.

Breakfast Pizza (makes 8)
For the crust:

1 3/4 cup white whole wheat flour
1 1/4 cups durum or semolina wheat flour
1 Tblsp pizza herbs (I used Frontier Pizza Seasoning)
1 tsp instant yeast
1 tsp sea salt
2 Tblsp extra virgin olive oil
1 1/4 cups filtered water

For the topping:

4 eggs, preferably from pastured hens
2 cups (8oz) shredded cheese – your choice of cheddar, swiss, colby or Monterey Jack
4 slices of nitrite-free bacon OR 4 oz. of homemade pork or turkey sausage

For the dough, combine all of the crust ingredients in your mixer, bread machine or a large bowl. Mix until the dough comes together and then knead for about five minutes until you have a somewhat shaggy dough.  Place the dough in a large, well oiled bowl and cover it with a clean tea towel or oiled plastic wrap.  Let the dough rise at least two hours but as long as overnight on the countertop OR you can refrigerate the dough for up to 7 days.
This long rising time allows the flavor to develop as the yeast feeds on the carbohydrates in the flour. This also lets you prepare the dough the night before or even earlier giving you less prep time at breakfast.

For the topping, combine the eggs and cheese in a medium bowl.  Cut the bacon into small squares or crumble the sausage into little bits (uncooked) and stir it into the egg mixture.  Cover and refrigerate the topping until you are ready to assemble the pizzas.

To bake the pizzas, preheat the oven to 450 degrees and then divide the dough into eight pieces about 3 oz each. (You can make them larger but you’ll get fewer pizzas) Roll the dough into a circle about 5 or 6″ in diameter. Larger circles make thinner crispy crust, smaller circles make thicker chewy crust. To keep the topping from oozing off pinch a little edge around the rim of the circles.  Place the circles on lightly greased or parchment lined baking sheets.

Bake the empty crusts for 7-8 minutes. Remove from the oven.* Divide the topping evenly among the crusts and return them to the oven for 14-16 more minutes. The topping should be golden and bubbly. Remove from the oven and serve hot or let them cool on a cooling rack until you are ready to eat.

*You can stop at this point and let the par-baked crusts cool and freeze them in a zip-top freezer bag. To use later just let them thaw a bit, top them and bake as directed for the second baking with the topping.

These little pizzas are very portable. They are full of healthy proteins and fats and make a fun way to get more eggs into your kids.

Breakfast Pizza
Recipe type: breakfast
Serves: 8
Personal size pizzas filled with hearty proteins, healthy fats and whole grain goodness great for breakfast and easy to make ahead.
  • 1¾ cup white whole wheat flour or regular whole wheat flour
  • 1¼ cups durum wheat flour (substitute semolina or unbleached all-purpose flour if you don't have durum)
  • 1 Tblsp Italian seasoning or Pizza Herbs such as Frontier Pizza Seasoning
  • 1 tsp instant yeast
  • 1 tsp sea salt
  • 2 Tblsp extra virgin olive oil
  • 1¼ cups filtered water
  • 4 eggs from free-range hens
  • 2 cups (8oz) shredded cheese such as cheddar, swiss, Colby or Jack
  • 4 slices of nitrite-free bacon OR 4 oz of homemade pork or turkey sausage
  1. For the crust combine the flours, herbs, yeast, salt, olive oil and water in a mixer, bread machine or food processor bowl.
  2. Mix until the dough comes together and then knead about 5 minutes.
  3. Place the dough in a large, well-oiled container and cover loosely with a towel or plastic wrap.
  4. Let the dough rise 2 hours and then proceed with baking, or you can refrigerate the dough for up to 7 days and use as needed.
  5. To make the pizza topping combine the eggs and cheese in a medium bowl.
  6. Cut the raw bacon or sausage into small pieces and stir it into the egg mixture. Cover and refrigerate the topping, as long as overnight, until you are ready to assemble the pizzas.
  7. To bake the pizzas preheat your oven to 450 degrees and divide the crust into 8 pieces about 3oz each.
  8. Roll the dough into circles about 5-6" in diameter with smaller being chewy and larger being crispy.
  9. Place the crust circles on lightly greased or parchment covered baking sheets.
  10. Bake the empty crusts for 7-8 minutes, then remove from the oven.*
  11. Divide the topping evenly among the crusts and return to the oven for 14-16 more minutes until the topping is golden and bubbly.
  12. *You can let the partially baked crusts cool and then freeze them to use later, just remove from the freezer and allow to thaw a bit before topping and baking as directed.
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Really Raw Homemade Egg Nog

Creamy, nutmeggy, cold and delicious – eggnog has always been the holiday flavor I love the most.  As a kid I could hardly wait until those cartons of eggnog first hit grocery store shelves. Later, trips to Oklahoma with my husband always included a stop at Braum’s for eggnog ice cream.  It didn’t occur to me this was something I could make myself I mean come on – you have to use raw eggs!  Fast forward a few years – I discovered real food: pastured eggs, raw milk, raw cream – all the wonderful nutrient dense foods eaten by healthy people throughout history. My family was thriving with these foods; we’d made so brown eggs croppedmany changes to our way of eating. When the holidays rolled around I was so disappointed to read the cartons on my beloved eggnog and realize I really did not want to drink this stuff anymore!  That’s when I finally realized this is a drink that’s been around in some form or another since the middle ages – it’s traditional fare, you can make it yourself!

I found a recipe and adapted it to using the delicious raw milk and cream I’d been able to find locally along with some eggs from hens raised locally outdoors. I’m sharing my adapted version with you – I hope you take the time to try it this holiday season! You can make this with organic milk and cream (not ultra pasteurized), but don’t eat grocery store eggs raw.

Really Raw Eggnog

4 large eggs from pastured hens, separated into yolks and whites
1/3 cup real maple syrup
1 Tblsp sucanat or rapadura
1 pint whole, raw milk
1 cup raw cream
1 1/2 to 3 oz. bourbon (opt.)*
1 tsp freshly grated nutmeg plus more for garnish

In a large bowl or mixer, beat the egg yolks until they change color to lemony yellow. eggnog cups Gradually add the maple syrup and beat until well combined.  Add in the milk, cream, bourbon (if desired) and nutmeg and whisk to combine. Keep this mixture chilled while you whip the egg whites.

Place the egg whites in a very clean, dry grease-free bowl of a stand mixer with a wire whisk attachment.  Beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sucanat and beat until the egg whites form stiff peaks.
Gently whisk the egg whites into the milk mixture. Chill well and serve garnished with more freshly grated nutmeg.

*The original recipe called for 3 oz. of bourbon but we are not big drinkers and found that half that amount was plenty to give it the flavor without overwhelming the taste completely. You can leave out the bourbon entirely if you wish.

BONUS: To make this into ice cream omit the bourbon and pour the entire mixture into the container of your ice cream freezer and freeze according to the directions for your freezer. If you leave the bourbon in the ice cream may not freeze beyond very soft-serve stage.

Crack a Few Eggs for a Classic Omelet

omelet4Sunny side up or over easy, scrambled, hard boiled or poached; deviled eggs, omelets, huevos rancheros, frittatas, quiches, tarts, and souffle´s…eggs are versatile, delicious and so very healthy. They deserve a starring role in any diet but can be especially helpful in the quest for weight loss as they provide balanced nutrition and also help to satisfy our hunger.


    Eggs from hens living outdoors on pasture are one of the most nutritious, complete and also economical forms of protein available worldwide. Eggs are the gold standard for protein and are frequently used as the reference point for judging the quality of protein in other foods. Buy the best eggs you can find. Even the high-priced eggs are still a bargain when you consider that one egg supplies so much complete nutrition in such a small package. The more consumers ask for truly pastured eggs the more available and less expensive they will become.


   Cherry Creek Layers small The normal, natural diet of a chicken is outdoors on pasture, foraging for insects and tasty greens. Hens living in rotation with pastured cows have the best diet of all as they pick through the bug-filled fermented grassy remains left behind by the grazing cattle. That may not sound like a pleasant diet to you but to a hen it is beyond gourmet!


    Eggs provide a wide spectrum of important vitamins and minerals including vitamin A, B5, D, K, sulphur, choline, chromium, and iron as well as the vital fatty acids EPA and DHA. Eggs have plentiful supplies of all the essential amino acids making them a complete protein. They are especially good sources of the amino acids needed for brain and nervous system health.


    Eggs from hens who have the opportunity to eat insects and green plants can contain omega-6 and omega-3 fatty acids in the beneficial ration of about 1:1 but commercial supermarket eggs from battery-raised hens (hens living in stacked wire cages inside an industrial henhouse), and even the so-called cage free hens that are raised entirely on grains will lay eggs containing an unhealthy ratio of omega-6 to omega-3 as high as 19:1.

     Start your day with a fabulous omelet, or enjoy one as a quick and easy dinner.  The classic recipe for an omelet was made famous in America by Julia Child.  She said “One of the best reasons for making an omelet is that it is really fun. Don’t worry about having an impeccably symmetrical omelet roll onto your plate. Omelets are, perhaps, the most exciting and satisfying few second of cooking that you will find.”

The Classic Omelet omelet2

2 or 3 large eggs


a pinch of sea salt


2 or 3 grinds of pepper


1 Tblsp butter


a handful of shredded cheese or other filling (optional)


Lacto-fermented salsa for garnish (optional)


sour cream for garnish (optional)

    Crack the eggs into a bowl, add the salt and pepper, and beat with a fork to blend the yolks and whites. Set a 10″ frying pan over medium high heat and add the butter. As the butter melts and begins to foam, swirl the pan to coat the bottom and sides. Wait until the foaming begins to subside, then pour in the beaten eggs all at once.


    Let the eggs settle for about 5 seconds, then start shaking and swirling the pan as the eggs begin to set. Continue to cook for about 10 seconds occasionally loosening the egg from the sides of the pan and swirling the uncooked egg around until everything starts to thicken. Now is the time to quickly spread the filling across the center of the eggs.


    Move the pan to the waiting plate, tilt the pan slightly sideways and slip a spatula or fork under omelet3one side allowing gravity to help you fold one side over onto the other and then slide the whole omelet onto the waiting plate. You can use your fingers to neaten up the omelet if you wish but it is not necessary. Garnish if desired and serve immediately.


    You can find the recipe for the lacto-fermented salsa in the Nourishing Traditions cookbook. Other garnishes could include fresh herbs, more cheese, or smoked salmon.