When I think of breakfast time, my mind instantly goes to that scene in Cheaper by the Dozen where breakfast is just total chaos, minus the frog of course.
I’m in a family of four, so you would think breakfast was a quiet affair for us. But ever since I was little we’ve always had tons of people over for Saturday morning breakfast. We haven’t done it as much since I’ve gotten older, but there’s usually always someone stopping by for breakfast. I love how our house is open and welcoming, and how there’s always movement and excitement to wake up to.
Oh and by the way, we are home safely from our Arizona adventure. Everyone had a blast! It was definitely one of our favorite school trips yet.
We got to go on another Pink Jeep Tour on the last night of the trip in Sedona, and we went off-roading. All Vivian could say as her body got thrown into oblivion in the back of the jeep was, “that was weak!”.
This resulted in our driver consistently telling her, “challenge accepted” and each bump became bigger, and bigger, and bigger!
Needless to say, Viv laughed so hard and we both enjoyed the ride.
When I was making this breakfast, I thought of those memories from Saturday mornings when I was younger and that Cheaper by the Dozen scene.
This recipe feels very heartwarming and cozy, and I hope that’s how it might make you feel. Breakfast can bring people together, make your home feel alive, and start the day off right.
With this delicious bread-y “pizza crust”, baked eggs, asparagus, bacon, and simple hollandaise sauce, it absolutely hits the spot. I typically like my eggs runny, but with the pizza theme I’ve got going, I found them to be easier to eat with the yolk hard.
Yummy, yum, yum.
- 4 eggs
- 1 can Pillsbury crescent rolls
- 4 slices of bacon
- ½ cup asparagus, chopped
- 1½ teaspoons olive oil
- pinch of salt and pepper
- 1 egg yolk
- ½ teaspoon lemon juice
- pinch of cayenne
- pinch of salt
- Heat oven to 375 degrees F.
- In a medium skillet, cook the bacon on low heat until crispy, about ten minutes. Flip bacon over occasionally to cook on both sides evenly. Drain the bacon grease and place the bacon on a plate in between two sheets of paper towel. When bacon is cooled, chop into small pieces. Set aside.
- Unroll the crescent rolls. Separate into two large pieces (where the dotted line goes down the entire center).
- On each large piece, press the dotted lines together until they form one whole small "pizza", roll the edges over to create a crust.
- Crack two eggs on each pizza crust, and place in the oven.
- Bake 10 - 15 minutes*.
- In a small skillet, sauté the asparagus on medium heat in olive oil and pinch of salt and pepper for about 7 minutes, until the asparagus is soft yet slightly crispy.
- When the eggs/crust are done baking, place the bacon pieces and asparagus on the pizza, pour hollandaise sauce on top, and enjoy.
- In a small bowl, whisk the egg yolk, lemon juice, cayenne, salt and pepper as fast as you can for 30-40 seconds. The mixture should thicken slightly.
- Melt the butter in the microwave for 1 minute, or until the butter is hot but not boiling.
- Pour the butter into the egg mixture in a thin stream while whisking the egg mixture as fast as you can. The hollandaise should thicken but remain runny.
But if you want your eggs runny, bake anywhere from 10 - 12 minutes. Move the pizzas to the top rack after ten minutes so the crust won't burn.
Ha ha ha, I just watched that Cheaper by the Dozen clip again. So stinkin’ funny.