The Triton

Career

Three Cheese Breakfast Pizza

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Charter guests are extremely important; of course, you would want them to be, especially when they are paying up to $500,000 a week to stay on board. Crew, on the other hand, are extremely important regardless.

 

In my most recent years working with my wife onboard, I have had the privilege of meeting and working with some of the most upstanding, hard working and professional crew, many of which have become close friends. Having crew like this inspired me to find ways to kick start their day.

 

But when I’m already clocking 18-hour days, I needed to create a recipe that would deliver the result without taxing my time. One result is this recipe. It’s so quick and easy, yet delicious and rewarding.

 

An additional upside is that it has been a great success as a breakfast special to even the most demanding of charter guests (topped with a lemon-dressed arugula salad).

But don’t stop there, add ingredients that you have in your fridge/stores, which would normally go astray. Whatever you end up doing just make sure to take note of the smiles on the crew’s faces. Enjoy.

 

Ingredients

3 tbsp olive oil

1 red onion (diced)

2 cloves garlic (crushed)

1 tsp cayenne pepper

4 tbsp sugar

1 lg can fire-roasted tomatoes

5 10-inch flatbreads (cut in half)

3 cups cooked spinach (seasoned)

5 Roma tomatoes (cut into thin wedges)

20 slices pancetta

1 cup grated Parmesan

1 cup grated mozzarella

1 cup grated aged gruyere

10 eggs

Salt, pepper

 

In a heavy bottomed saucepan set to med/high, add olive oil and sauté onions for 5-10 minutes until browning.

Add garlic, cayenne, sugar and cook 2 more minutes.

Add fire roasted tomatoes and cook for 5 minutes longer. Remove from heat and let cool.

Preheat oven to 375 degrees F.

Lay out the 10 halves of flatbreads on baking sheets and evenly coat them with the cooled tomato sauce.

Next, layer the spinach on top of the tomato base in the shape of a doughnut. (This will help prevent the egg from running).

Place 5 pieces of tomato wedges facing every which way on top if the spinach. (Be sure not place inside spinach “well” as you are contributing to the “egg barrier”).

Unroll the pancetta slices and place 2 pieces on each pizza, staying outside the “well”.

In a mixing bowl combine the cheeses. Sprinkle each pizza generously, noting that the cheese can fall anywhere.

Carefully break an egg into the well of each pizza and top with salt and pepper.

Bake for 10-15 minutes in preheated oven, or until egg whites are just cooked.

 

 

Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts (chefmarkgodbeer.com). Comments on this recipe are welcome at editorial@the-triton.com.

 




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