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 What’s a great way to start the weekend? Well, for me it is a nice hot cooked meal, but great brunch recipes are can be hard to find. That’s why I like Brunch by Georgeanne Brennan. Brunch combines a nice mix of traditional breakfast recipes including Huevos Rancheros, Buttermilk Waffles and Scrambled Eggs with more modern brunch items such as Chicken & Fontina Panina, French Toast and Apple Chutney, and Breakfast Pizzas. The Breakfast Pizzas, see recipe below, are popular in Europe and particularly appealing to me since I love pizza at any time of day. Brunch also includes information on planning and preparing brunches; practical tips on making coffee and tea; several brunch drinks; and some enticing brunch menus.
Breakfast Pizzas From Brunch by Georgeanne Brennan, Fireside 2008 Popular in France and Italy, these egg-topped pizzas will be a conversation starter at the brunch table. They should be served as soon as they are baked, making them the perfect choice for a casual brunch centered around the kitchen island. Makes six 8-inch pizzas; serves 6–12 Preheat the oven to 450°F - Bulk pork or chicken sausage, 1 pound
- Cornmeal for cooking the pizzas
- Pizza Dough (page 86) rolled into six 8-inch rounds
- Olive oil for brushing
- Feta cheese, 6 ounces, crumbled
- Large or extra-large eggs, 6
- Sea salt or kosher salt
- Freshly ground pepper
- Green onions, 4, with 2 inches of tender green tops, minced
Warm a frying pan over medium-high heat. Add the sausage and sauté, breaking up the meat with a wooden spoon, until the pieces are about the size of walnuts and show only a hint of pink, about 7–8 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain. Dust a rimless baking sheet with cornmeal and place a dough round on it. Top the dough round with one-sixth each of the sausage and cheese, leaving an area in the center uncovered to put the egg. Brush the crust edges with oil. Crack an egg onto the uncovered center of the pizza round and sprinkle with salt and pepper to taste. Place the baking sheet on the middle rack of the oven. Bake until the crust is crisp and golden, the cheese is melted, and the egg is fully cooked, about 12 minutes. Remove the pizza from the oven and, using 2 spatulas, carefully transfer it to a plate. Top with the green onions. Serve the pizza right away. Repeat until all of the dough rounds have been topped and baked. About Brunch  Whether you have a special occasion to celebrate or you simply want to spend time with family and friends, hosting a brunch is the perfect opportunity. With more than fifty delicious recipes and six fresh ideas for serving them with style, Brunch offers a variety of ways to enjoy this favorite midday meal.
Available at Amazon.com
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