Saturday’s are my favorite, as I’ve said before.
Saturday’s are the time for leisurely breakfasts to decompress from the work week. I like to use this time to make more involved breakfast/brunch dishes (is it still breakfast if it’s at noon?). There is something so relaxing and peaceful about making a nice meal in and taking my time. I find peace through the monotonous rhythm of cutting ingredients, of stirring, sautéing, mixing.
The smell of fresh brewed coffee wafts through the air and it’s the first cup of the week that is just for the joy of the brew and not a (mandatory) aspect for fuel.
Sitting down and enjoying the meal is a sigh of relief, a welcome reprieve, the first meal that is lingered over and not scarfed down on the morning commute.
Though today is Monday (cue sad eyes and long exasperated sighs) (I promise I’m not dramatic at all) (okay, maybe a little), I decided to post this recipe as both a reminder of the weekend and also something to look forward to during the weekend ahead!
This is the perfect brunch recipe–it is easy to make, just the right amount of “fancy” and interesting, delicious and totally customizable. Plus, it’s grain free and paleo (omit cheese) so you can feel good about what you’re eating! Happy Saturday’s but Happy Monday’s too… I guess when it comes down to it, any day that you get to eat this is a good day (and I’m having leftovers!).Print
- For the dough:
- 2 cups grated or thinly sliced zucchini*
- 2 eggs, whisked
- 1/2 cup almond meal/flour
- 1/2 cup grated parmesan cheese
- 1 shallot, minced
- 1 bell pepper (I used yellow), minced
- 1 tablespoon paprika
- 1 tablespoon garlic
- salt and pepper, to taste
- For the toppings:
- 1 tablespoon butter
- 5 eggs, whisked
- 1 cup sausage, pre-cooked (I used a chicken apple sausage)
- 1/2 cup cheese of choice (I used a sharp white cheddar)
- 1/4 cup chives
- For “dough”, mix together all ingredients in a bowl until mixture is well incorporated. The mix should be relatively thick, if not, add more almond meal/flour or an extra egg.
- Pre-heat oven to 400 degrees. Line pizza pan with parchment paper, lightly grease and put mixture on top, flattening and patting it out into the shape of pizza crust.
- Put in oven for 10-15 minutes until crust starts to brown.
- While crust is cooking, softly and gently scramble eggs in butter, being careful not to brown. Cook for 2 minutes then add chives and cheese. Cook until almost done but not completely set.
- Once crust has cooked, top with scrambled egg, sausage, any other topping of choice and more cheese if you like.
- Put back in oven for another 10-15 minutes until browned to your liking. Serve.
Note: if zucchini has a lot of extra moisture, put in paper towel and squeeze out excess or it will make the dough soggy.
Note 2: other toppings would also work deliciously so feel free to mix it up. Think bacon, avocado, tomatoes, whole eggs (not scrambled), mushrooms, different types of cheese, etc.