A Personal Note:

Hello everyone!  As you all know, my six month gig with Casabella has come to an end.  As with most happy occasions, this end comes with bittersweet feelings.  I have had the time of my life with the folks at Casabella, they are honestly the kindest people to work with, and am so very happy to have had this wonderful opportunity…but so very sad to see it come to an end. 

 

They say time flies when you’re having fun…and boy oh boy… is that ever a true statement!

 

Every month was like Christmas, not knowing what the theme was going to be until I opened the box from them… and then coming up with a recipe to fit that theme!  I received so many wonderful kitchen tools…some have become a regular part of my kitchen, such as the Clip ‘n Strip Shears, the Garlic Slicer, and the Poach ‘n Serve that is featured in today’s recipe!  I especially had fun with this month’s theme, playing with the Exact Egg Boiler, the Egg Slicer, and the Poach ‘n Serve!

 

I had so much fun with the Exact Egg Boiler, and was so interested to see exactly how it works!  The little “egg timer” really works as the water comes to a boil, and lets you know when the eggs are cooked to the soft, medium or hard boiled stages.  What I really loved about this, was that the funnel worked beautifully as a handle to pull the eggs out of the hot water, and straight to the sink to funnel cold water over the  hot eggs, never once having to handle the hot eggs with my hands!  The cold water would go into the funnel, and out the spouts cooling the eggs!

 

 

 

I’m going to admit, I was hesitant when I saw how close the wires were positioned on the egg slicer.  I thought, this is going to neatly slice an egg this thin?  I should have known better… of course it would.  And it did.  Perfectly thin slices every single time!  I use the egg slices in salads, sandwiches, cheese platters…etc. 

 

 

 

And finally… the wonderful little Poach ‘n Serve cups.  I have used these so much, that I’ll be buying a few more so that I can poach more eggs at one time! If you’ve ever struggled in perfecting the poached egg process…then these little cups are for you.  They make perfectly poached eggs every time, and in nice little rounds so that they fit on an English muffin perfectly!

 

 

There were so many possibilities with these tools, but I finally decided to make a pizza with poached eggs.   Perfect for breakfast, lunch, dinner, or even an evening snack, this pizza is so delicious with the poached eggs oozing over a pizza that is topped with bacon, sausage and tomatoes!   

 

Thank you, Casabella… for giving me this opportunity to work with you, and to share with others my experience with your wonderful products!  It has been truly an honor to be your Ambassador.

 

Much love to you…

Prudy

 

Poached Eggs on Pizza
• 1/2 ball of store bought pizza dough
• Olive Oil
• Romano Cheese
• 1 8oz bag shredded cheddar
• 4 oz shredded pepper jack cheese
• 3 Italian sausage links, casings removed, fully cooked and crumbled
• 6 slices bacon, chopped
• 1 large onion, diced
• 1 large red bell pepper, diced
• 1 jalapeno pepper, minced (optional)
• 3 cloves garlic, minced
• 1 – 14.5oz can diced tomatoes (plain or seasoned with basil, oregano and garlic)
• 4 eggs

 

Preheat oven to 400°.   Grease a cast iron skillet or a small baking sheet.  Press the pizza dough into the skillet or onto the baking sheet.  Rub about a tablespoon of olive oil over the dough. Generously sprinkle the top of the dough with Romano cheese.  Top the Romano cheese with the shredded cheddar and pepper jack cheeses.  Spread the Italian sausage crumbles over the cheese. Set aside until ready to use.

 

 

In a large frying pan, cook the bacon until almost crisp. Add the chopped onions, red bell pepper, and jalapeno to the bacon in the pan, and sauté until the onions are translucent.  Add the garlic to the bacon mixture, and sauté for a couple of minutes more.  Add the can of tomatoes to the bacon mixture, and simmer until the juices have evaporated.

 

Spread the tomato mixture over the prepared pizza dough.   Place in heated oven, and bake for about 25 minutes.

 

While the pizza is baking, bring a pot of water to boil over the stove.  Add one egg to each Poach ‘n Serve cup, and season with salt and pepper.  Add the cups to the boiling water, and let poach until the yolk is to your desired doneness. (I like them on the runny side).

 

When the pizza is finished baking, remove from oven and top with poached eggs.  Serve hot!  Enjoy! 

 

 

 

 

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