Breakfast Flammekueche

I can't seem to do much today except sit in bed and stretch. This is my first holiday season where I had things to do. As you probably saw on my instagram, there were holiday parties at my boyfriend's parents' house, Christmas at my sister's, and a spa day on the 26th. I'm sure everyone's is like this, so I'll keep this intro short and sweet.

I'm in a post-holiday ennui, wanting to do the bare minimum. My parents are in their North Carolina house and so I have nothing to do but make dinner and care for Milo and their cats. I decided to play around with a Alsatian dish called the flammekueche, or tarte flambee, and made it into a breakfast pizza; something that can sustain and warm and fill you up the way only the holidays can.

Breakfast Flammekueche

Breakfast Flammekueche

Ingredients:

  • Dough for one pizza, whichever recipe you prefer
  • 4 strips of bacon
  • 1 medium-sized onion, roughly chopped
  • 1/2 cup creme fraiche (Vermont Creamery's is my go-to)
  • 4 eggs
  • Salt and pepper 

Directions:

  1. Preheat oven to 425*F and place rack on second-to-top position
  2. While oven is preheating, place bacon in a skillet on medium-high heat and fry bacon until it is just beginning to crisp up (it will continue to fry in the oven as a topping)
  3. Do not drain bacon fat, but instead place bacon on a paper-towel lined plate to drain and replace bacon with your onion
  4. Cook on medium heat until just tender
  5. Remove onions from skillet and put on plate with bacon
  6. Roughly chop your bacon to small "lardons"
  7. Now, quarter your dough into four sections and roll each out to a small disc on a floured work surface
  8. Place on a parchment-lined baking sheet and bake for 10 minutes or until discs are firm, yet pliable and not browned
  9. Remove from oven and cool slightly before continuing
  10. Now, assemble your flammekueche by spreading about 2 TB of creme fraiche per disc
  11. Sprinkle on your onions and bacon, creating just a small divet in the center of your toppings to hold your egg in
  12. Now, carefully crack your egg in the center of your discs and put back in oven to bake for about 6-8 minutes (6 minutes will give you a runnier egg)
  13. Remove, serve immediately. These are not meant to be stored.
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche
Breakfast Flammekueche