Reserve Selection Smoked Salmon Whisky Cured breakfast pizza
This breakfast pizza is a winner at any time of the day. This recipe was created by JJ at 84th and 3rd for our Reserve Selection Blogger Challenge.

- Preparation:
- 10 Minutes
- Cooking:
- 10 Minutes
- Serves:
- 2-4
Ingredients
- 100g Reserve Selection Smoked Salmon Whisky Cured
- 4 individual flatbreads, pita pockets or pizza bases with a bit of a raised edge
- 3 tbsp pesto
- 100g fresh ricotta
- 10 cherry tomatoes
- 4 eggs
- 1/2 cup grated cheese
- 2 tbsp Reserve Selection Hand-Milked Caviar
- Fresh Dill
- Salt and pepper to taste
Method
-
1
Preheat oven to 200°C (400°F). Line a large tray with baking paper and place bases in a single layer.
-
2
Spread each base with 1 heaped tsp pesto. Crumble ricotta and halve tomatoes, arrange around edge of each base. Place a small square of salmon into the centres.
-
3
Crack an egg into the middle of each pizza, top with finely grated cheese and cracked black pepper.
-
4
Bake for 6 – 8 minutes until eggs are just set. If necessary, finish under griller (broiler) for a minute to further cook whites.
-
5
Divide remaining smoked salmon and all of the salmon caviar between cooked pizzas. Thin remaining pesto with a bit of water or oil and drizzle over top. Sprinkle with dill and serve hot or at room temperature.
-
6
For more recipes from 84th and 3rd visit - www.84thand3rd.com
Reserve Selection Smoked Salmon Whisky Cured breakfast pizza