Entries Tagged as 'eggs'

Breakfast Sliders, Three Ways

0

27.6.14

breakfast sliders, three ways // sweetsonian

Yes, because this happened.

Breakfast sandwiches are my undoing. My. Undoing.

They also happen to be one of the easiest things to throw together if you’re hosting a big brunch. Why put together a giant, meticulous meal if you all drank a little too much the night before and all you need is a hangover cure? Hold the grease.

One of my biggest qualms with the breakfast sausage they sell at my Safeway is that the patties are a little too small for a normal English muffin. So this time, I figured, you know? Why not cut biscuits and eggs to fit the sausage perfectly? And that is how the breakfast sandwich sliders were born. I’d recommend prepping all of the ingredients first, and setting up a breakfast sandwich slider bar — with the bases, proteins, and toppings all there for everyone to make on their own.

That’s what we did, anyway :)

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

From left to right:

{ the classic }
biscuit, scrambled egg, sausage, cheddar

{ onion jack }
biscuit, scrambled egg, sausage, pepper jack, caramelized onions

{ the california }
biscuit, scrambled egg, sausage, spicy tomato mayo, avocado

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

breakfast sliders, three ways // sweetsonian

Breakfast Sandwich Sliders, recipe after the jump (more…)

toad-in-a-hole sriracha grilled cheese

2

13.5.14

toad-in-a-hole sriracha grilled cheese // sweetsonian

Disclaimer: I promised Shaeda I would wait to make this until she was in my apartment. I broke that promise. But can you blame me?

Toad-in-a-holes take me back to being a little kid, visiting my grandmother. I don’t know if you all remember this, but before the American Girl dolls were a thing, the American Girl books and paper dolls were a thing. And being the bookworm that I was, I powered through all of them. Naturally, I look most like Samantha (most is a stretch) so she was my favorite, but my grandmother, having grown up in New York during World War II with the victory gardens and all, well, her favorite was Molly.

And when I was sufficiently obsessed with the book series and the stories of all of the characters (Grandma read every single book after I powered through each one), they came out with a series of cookbooks. I can’t remember if I had every single one, but I know that I had Molly’s. And, one of the recipes we made — usually for breakfast for Grandpa — was the toad-in-a-hole. A piece of toast with a hole in it, and a fried egg right into the bread. It’s delicious.

toad-in-a-hole sriracha grilled cheese // sweetsonian

toad-in-a-hole sriracha grilled cheese // sweetsonian

And I’ve had this idea for a few weeks now. A toad-in-a-hole grilled cheese. It’s been making me salivate. And with all the spin classes I’ve been going to, well, I’ve been letting myself ease into some carbs. So I made this.

But I wanted it to have a kick. So I threw on some sriracha. Obviously, it would be fun to use homemade sriracha, but I haven’t been home much lately, so I haven’t made any of that this year. The classic green top worked out great.

My only regret is that, next time, I’ll add in some slices of avocado. Now that would be perfect.

toad-in-a-hole sriracha grilled cheese // sweetsonian

toad-in-a-hole sriracha grilled cheese // sweetsonian

 

Recipe after the jump. (more…)

Pepper Jack Breakfast Bake, and a Giveaway!

11

12.3.14

pepper jack breakfast bake // sweetsonian

Hi friends — so today, in addition to setting you up with a great brunch recipe, I’m here to tell you about a pretty awesome local production called the Baltimore Rock Opera Society (BROS, for short).

If you’ve been reading a while, you probably already know about my love affair with all things Baltimore… mostly because of its hip, grungy art community, and my attachment to the art school I almost went to up there. Let’s be real — my heart aches every time I get an email from MICA. But maybe… someday, I’ll go back to school for my MFA.

Anyway.

A close friend got involved with BROS last year, putting on some pretty amazing performances. I was lucky enough to catch a round-up performance of last year’s show at Artscape, Baltimore’s huge, amazing, humid art festival. The Natty Bo was flowing. 

pepper jack breakfast bake // sweetsonian

pepper jack breakfast bake // sweetsonian

This year, the BROS are performing Grundlehammer — the description is here:

Gründlehämmer takes place in the land of Brotopia: a once-prosperous kingdom where the power of music can make crops grow, heal the sick, or smite an enemy. For 30 years Brotopia flourished and prospered – but a shadow has fallen across the land, cast by a tyrannical Dark King Lothario and an immortal cave-dwelling monster of unspeakable evil: the Gründle.

Something that I find particularly fascinating about the BROS is that, for the most part, every person that participates in these production, like myself and probably most of you, has a day job doing something completely different. I wouldn’t have realized this if a friend hadn’t mentioned this to me at the Artscape performance. I was pretty blown back by the talent, so I highly recommend trying to catch a show.

That being said, the BROS have teamed up with Thread Coffee in Baltimore and Yours Truly to sponsor a giveaway for two tickets to this year’s Gründlehämmer show — the tour is based in Baltimore, but they’re traveling to both Alexandria, VA, and Philly, PA for additional shows. In addition, the winner will get one bag of the BROS Blend coffee from Thread Coffee in Baltimore, MD.

Sounds great, right? There are a few ways to win — first, you MUST leave a comment below telling us which city you’d like to see the show in! Then, for extra entries, you can Tweet about the giveaway, like BROS on Facebook, or like Sweetsonian on Facebook. Each item will give you an extra entry in the giveaway. BUT — you have to do the additional pieces through Rafflecopter. If you don’t, it won’t count in the raffle! The contest ends at midnight this Friday, March 15.

Anyway, good luck! And check out the delicious BROS breakfast bake recipe below (Sweetsonian-ified, of course, for simplicity).

Also, I almost forgot — check out show dates and locations here.
a Rafflecopter giveaway

 

Recipe after the jump! (more…)

Spinach Squares

2

06.11.13

spinach squares // sweetsonian

Yesterday was — well, I’m pretty darn sure — the best day of my life. A coworker hooked me up with one of the much-coveted White House tour tickets. Being the first day the White House has reopened its tours since sequestration’s budget cuts took place back in January. So it was a pretty exciting day, for anyone who was able to finally get a tour, and for the people who work at the White House.

We were held up in the East Room for what felt like forever when a friend commented on one of my Instagrams about POTUS and FLOTUS surprising everyone on the tours, so as you can imagine, my heart started racing. What would I say? Was it true? Would they still be there?

spinach squares // sweetsonian

spinach squares // sweetsonian

 

The secret service closed the doors to the Green room right when we were about to go through, which put us in front of the line for the next group. And once the doors reopened and we were shuffled through, I was greeted by none other than Michelle Obama herself, in all of her glowing glory. That woman is pretty in photos, but hot damn, she is 43290423 times prettier in person.

Anyway, being from Los Angeles, I’ve met my fair share of celebrities, but Michelle takes the cake.

I. Was. Starstruck. Especially when she greeted us with a big smile and a “HIIII! Welcome to my house!” Cue Sunny jumping all over her and my coworker. I, naturally, beelined to Bo, who was sitting a few feet away, simply panting and rolling his eyes at Sunny, who was literally leaping and bounding from the visitors, to the First Lady, to the people behind the cameras. I pet Bo for as long as I could, which was apparently too long, because Secret Service basically escorted me out.

My heart was racing for at least 30 minutes after that. Marissa and I proceeded to jump up and down and scream on the White House driveway.

Seriously, best day of my life, and those dogs are the fluffiest dogs in the world. So. Effing. Cute.

spinach squares // sweetsonian

spinach squares // sweetsonian

spinach squares // sweetsonian

This recipe comes from a friend and owner of yet another unbelievably adorable Portuguese water dog — Ollie. Maybe someday, Michelle will read this and schedule a play date for Ollie and Sunny. They’d make a darling couple.

Spinach squares, after the jump.

(more…)

Asparagus, Red Pepper and Sweet Corn Quiche

0

01.11.13

asparagus, red pepper and sweet corn quiche // sweetsonian

Well, fall is just flyin’ by, isn’t it?

The National Mall is dotted with shades of yellow and orange, and I couldn’t ask for a more beautiful season to end a particularly stressful week. One upside is that the pumpkin I carved after work with the @Energy digital team made it onto Politico, Science Mag, and the Huffington Post — how cool is that? Huffpo called it “the best Jack-O-Lantern they’ve ever seen.”

*Swoon*

asparagus, red pepper and sweet corn quiche // sweetsonian

fall in dc // sweetsonian

fall in dc // sweetsonian

fall in dc // sweetsonian

Anyway, aside from finally achieving Jack-O-Lantern fame, the week’s been filled with infographics, meetings, and my newly reinstated fitness routine, which I’ve been working 2-3 days of yoga into.

Yesterday was Halloween, and I got the chance to walk around the National Mall for a bit with a camera (I was photographing a coworker, dressed as Amelia Earheart, at the Earheart exhibit in the National Air and Space Museum. It was amazing).

The colors in the leaves just happened to match the warm colors in the tart perfectly, so I thought I’d share that with you. Yesterday was a gloomy day, but the leaves — and Jack-O-Lantern fame — easily brightened up my afternoon.

Emily describes me as being on a perpetual diet. Let’s just talk about how I started Monday off with three delicious cookies for breakfast. My neighbor made them. They were amazing, and I do not regret it.

fall in dc // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

fall in dc // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

 Asparagus, Red Pepper and Sweet Corn Quiche (recipe after the jump) (more…)

Za’atar Cheese Bars

2

23.9.13

za'atar cheese bars // sweetsonian

An excerpt from my past (hold back your chuckle — it’s from livejournal… and super emo):

3 days left in the valley, and I’ll probably be home for one or two days between Sunday and mid-June. And after 3 weeks of intensely monotonous work, an upside-down iceberg of a relationship, and salsa dancing with confusion, I honestly don’t know how much longer I can stand being here. I don’t see much here anymore, let alone have I talked to the majority of you in the past six months. But this friends page is just about the second or third site I click on when I go online, probably alternating with Bank of America.

Seeing a few of the old high school friends at random rendezvous made me miss the ones at college terribly – I think my days of reminiscing and telling high school stories with Cari might finally be over, now that I realize that the people I’ve known for years are finally growing up. I call her and we say things like “I can’t believe I have to see him twice over break,” or “can we go to a party the instant we get home?”

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And then we exchange why either of us made those comments, and then we agree. “I’m sick of the valley.” “The partying is so different now in Sac.” “Let’s go to Chipotle next weekend.” “Fix it, he’s your ride.” “It’s okay, I’ve been stuck in a love triangle for 3 years now.” “Did I call you on New Years?” “He doesn’t know what he’s doing.” “I hope you don’t get into UCLA, because I am going to miss you.”

I normally write when I’m upset. No wonder I stopped writing in Santa Barbara.

Needless to say, my domestic life has wasted away with my data entry job. Nor have I slept much lately, except for this evening – I was supposed to finish some sewing projects and stop by American Apparel. I’ve run out of flat fabric to actually make clothes with, so I’ve been resizing all my thrift-store t-shirts so they fit perfectly. I used to make so many clothes in high school – without patterns, too. Some things come right back after you spend months or years away. But some things still disappear on you, no matter how well you kept in touch or what good friends you are. Sometimes you go through emotions and you write more than you ever could, filling up a notebook or pages and pages of cyberspace. And you don’t even look back on what you write, but you throw that notebook away or ctrl+a+delete, and it’s gone, as if it never even existed.

It’s always interesting to read something you wrote long ago. Sometimes, I look back on my writing from high school and college and think, well, my voice is the same, but I can’t for the life of me remember what some of the emotions were about. Perhaps I was trying a form of subtle obviousness. Who knows? I was barely a freshman in college when I wrote this.

The boy in my life back then was, interestingly enough, living in DC for college, and was obsessed with Arabic before the study even appealed to me. Maybe he planted the seed. But he is as much a completely different person as I am from my eighteen year old self. I imagine he has since grown up, as he is probably a wonderful husband as he was a wonderful confidant to me all those years ago. We had good times — he drove me back to school at the end of my first winter break, and he was as sweet as he was awkward. I definitely have a type.

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za'atar cheese bars // sweetsonian

It’s nice, and sometimes heartbreaking to read about the boys of your youth. But they’ll almost all be considered that someday, right? Exes, first loves, hookups that would have been nice to have worked out. They’re all reflections of our younger, former selves.

Interestingly enough, I came across this post when sifting through the posts marked “draft” in WordPress. I didn’t hate this one. I wrote it 8 months ago.

Things have changed so much since then, I can’t even remember where I drew those emotions from.

These za’atar bars also bring back memories of a younger, former self. One of my best friends in college was my friend Randa, a passionately argumentative and wild twenty-two year old from a long string of equally fierce Palestinian women. When her entire family visited her at UCLA (by way of the East Bay), she’d invite me over for a huge dinner — I’d practice my kindergarten Arabic and they’d fill my plates with food, plate after plate, despite protests of girlish figures and Los Angeles’ year-round bikini season.

She’s since moved to New York and Jordan and Ramallah, but Gchat and Snapchat keep us in check. She brought these home for me once on a trip home to the Bay, and I made her get the recipe from her mother. It was unbearably simple — and I make these for pretty much any potluck. They’re best served hot and crispy, so they’re ideal for office parties where a toaster oven is present.

cheese treats1

Za’atar Cheese Bars

1 package (20-25 sheets) filodough, thawed
4 cups shredded mozzarella — or a 1 lb. bag
2 cups shredded parmesan cheese
2 cups crumbled feta
1 cup za’atar spice mixture
4 eggs, whisked until frothy
1 stick butter, melted

Preheat your oven to 350 degrees.

Brush a 9×13 brownie/cake pan with a layer of melted butter. Layer on a few sheets of filodough, and then brush again with a layer of butter. Use about half of the filodough sheets.

In a mixing bowl, combine the cheeses, za’atar, and eggs. Use your hands to fully incorporate all of the ingredients, and then spread the cheese mixture onto the filodough layer. Use a spatula to spread evenly.

Then, layer a few more filo sheets on top of the cheese. Brush with butter, and repeat with every two sheets until you are out of filodough. If you have any butter left, go ahead and just pour it on top.

Bake for 30 to 40 minutes, until the dough is crisp and a golden brown. Remove, and let cool completely before cutting (to give the bars a clean edge). Then, slice with a sharp knife, and reheat in a toaster oven (or a conventional oven) before serving.

 

 

Ginger Fried Quinoa

1

10.6.13

quinoa

I’m no stranger to traveling alone. In fact, if I go someplace fairly far away, even if I’m visiting someone, I prefer taking the trip by myself.

There are a few reasons behind this — aside from the fact that I need time to myself to unwind, I can be very productive on a train or a plane. In fact, I’m pretty sure I’ve written a good chunk of the posts on this blog on trains to Baltimore or New York, or airplanes to Los Angeles.

I am a creature of habit. I like left window seats by train, and right aisle seats by air. I listen to a handful of playlists, but when I travel, I generally stick to full albums. At the moment, Maroon 5’s Songs About Jane is helping draw out thoughts and emotions that I tried to coax out hands that type them earlier this week. Side note: some of you associate your emo days with All American Rejects and teenage boys who wear eyeliner. Back in high school, I crushed on clownish nerds who skipped the classes to play classical guitar in the parking lot, so my emo days align more closely with Maroon 5 and Jason Mraz.

chopsticks

fried egg

Alone time is something I’m almost always itching for — it’s something that’s rare for me, because much of my free time is spent dedicated to the government, or to Google. And while I vowed to dedicate a certain number of hours this week to freelance work and blogging, I found myself in a series of Mad Men wormholes this week.

The choice of television show seems appropriate, now that I think of it — workaholics in the creative industry, each at varying stages on the happy-to-miserable spectrum.

ginger

When I’m not traveling, one of the few moments I generally get to myself is breakfast on a Saturday morning. As someone who spends Saturday nights at the gym or working at a coffee shop, waking up early and refreshed on Saturdays gives me a few hours of alone time before texts roll in and I set out for my day. So naturally, the food blogger that craves alone time cooks breakfast, for one.

Growing up with a Filipino mother, one of my favorite things to eat as a child was rice and soy sauce (some of you cringe, but the simplicity of rice and soy sauce makes me salivate). And sometimes, my mom would make fried rice with the leftovers. She’d scramble a few eggs, and I’d give it more soy sauce. As I type this, I realize why I’ve always struggled with carbs.

These days, I try to eliminate rice from my diet. So I’ve taken my childhood comfort food, and made it a little healthier, and a little more grown-up — I buy quinoa instead of rice, throw in a good chunk of fresh ginger, and top with green onions from my window garden.

It’s a good relax-in-bed-with-samurai-sudoku morning meal.

And when I crave company, well, I make something a little more fun. But when I need my morning in bed, the simplest meals are always the most satisfying.

bowl

Ginger Fried Quinoa, for one

1.5 cups cooked quinoa
A few tablespoons low-sodium soy sauce (adjust to color and taste)
1 tablespoon fresh ginger
Green onions – just an inch or two, diced off the tops
1 clove garlic
1 or two eggs

I generally keep a container of cooked quinoa in my refrigerator, in case I need some sort of quick meal or a backup lunch — but if you don’t, just cook some up according to the instructions on your package.

In a small frying pan, combine soy sauce with your quinoa over medium heat. Let it sit for a few minutes, and in the meantime, mince both your garlic and your ginger root. Add those into the pan, along with half of your green onions, and turn up the heat. I like to pat the quinoa down into a patty, so the bottom parts get crispy.

Taste as you go, and when you’re happy with it, go ahead and transfer your fried quinoa to a bowl. It generally takes about 10 minutes on the stove for me to get to that point.

Then, wipe the pan clean with a paper towel, grease with olive oil, and fry an egg or two to the yolk consistency you prefer. Serve on top of your quinoa, and top with the remaining green onions.

Smoked Salmon Deviled Eggs

12

25.3.13

IMG_9418

I have a confession to make, reader. I’m on a… diet.

Luckily for you, I’m a weekend blogger. And on the weekends, I give myself a few freebies.

This recipe actually doesn’t veer too far away of what’s on my weekday work-and-freelance eatable list (basically lots of protein, vegetables, and the occasional condiment to go with it).

IMG_9414

 

Anyway, this weekend, I had a few breaks from my freelance work, so I was able to spend all of Sunday on my blogger extravaganza. Or… for this post, the eggstravaganza.

I may still be dealing with the dreaded wintry mix, but it’s officially spring, and real-life spring is just around the corner. With Easter Sunday coming up, I thought I should prep a nice brunch recipe.

My dad, and his New Yorker blood, is a huge fan of lox. I don’t obsess over it like most people I know, and I don’t normally eat it by itself, but I do love a deviled egg. And in this case, I do love lox. And Old Bay. And pickles. And eggs.

All-around good recipe.

It’s time to let that quintessential New York Jewish mother persona take over. You know she’s hiding somewhere in there. Let her out. Make these deviled eggs, let’s start off a wonderful week.

IMG_9411

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IMG_9416

Smoked Salmon Deviled Eggs, inspired by Food & Wine

Ingredients for 8 eggs (just multiply if you’re cooking for a crowd)
4 eggs
2 to 3 slices wood-smoked salmon, sliced, and any extra for garnish
1/4 cup mayonaise
4 tablespoons Dijon mustard (note: I like mustard. Perhaps start with 2, and add to taste.)
Dill pickles or cornichons — diced, about 1/3 cup
Old Bay seasoning for garnish

 

Hard boil your eggs — do this ahead of time, so you can work with chilled eggs later. There are many “tried and true” methods of hard boiling eggs. This is what works for me.

Fill a medium-sized saucepan with enough water to cover your eggs by about an inch. Heat the water and the eggs together on high, until the water boils. When the water starts boiling, set a timer for one minute — this is how long you should let the water boil. After, the minute is up, remove the saucepan from the heat altogether, and cover. Set another timer, for 30 minutes this time. During this 30 minutes, your eggs will finish cooking.

After 30 minutes, run the eggs under cold water until cool. As someone concerned about wasting water, I put them in an ice bath (large bowl + ice + water + salt). Either method does the trick.

With a sharp knife, slice each egg in half, wiping the knife clean after slicing each egg (because we don’t want yolk scraps on the edges of each egg white). Pop the yolks out, and place them in your food processor or blender. Set the whites aside.

Add the salmon, mayonaise, mustard, and half of the diced pickles. Blend until pink, light, and fluffy — about a minute or two. Taste test to make sure it’s lox-y enough. Feel free to add ingredients as you see fit. My measurements are generally estimates, anyway.

Fold in the remaining diced pickles, and transfer the mixture to a pastry bag or ziploc bag with the corner snipped off. Pipe into each egg white, and generously top with Old Bay seasoning. Garnish with a little slice of lox.

Impromptu Breakfast Pizza

0

21.3.13

pizzaHalf

Some of my friends are strong proponents of the “yes man” idea. You know, by saying yes to everything — ways to make your life more exciting, adventurous, and fulfilling.

I’ve been saying “yes” for far too long.

While I know my design career has a long way to go, I’ve found myself in the same arm wrestling matches that I struggled with in high school and college: the tug-of-war between having free time and taking on too much work.

When it came to my career, I said yes to everything. Redesign my old job’s entire website without a raise? Sure, it’s good for my portfolio. Go on 23 job interviews in one year? Yes. Get me the eff out of said job. New job? Yes. Design infographics? Yes. Design infographics for Google? Yes. Design logos for Google? Yes. Design 5 infographics and 5 logos for Google in two weeks? … Yes.

Kill me? Yes. Been there. Done that.

(I’m dying, here.)

pizzaSauce

pizzaSlice

With spring well on its way, I’ve also struggled with the mess of a garden that has wriggled its way out from under my green thumb. Last summer came and ended quickly, and with a slurry of travels, the new job, and influx of freelance work, it’s really no wonder I didn’t get around to properly breaking it down and prepping for the winter.

For a while, anyway, I thought winter would never come. But as the saying goes, March comes in like a lion, and out like a lamb.

Oh, how true that adage has proven itself this year.

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pizza2

With all the change that has taken over my life in the past twelve months, I can hardly even think about the possibilities for the next twelve. I toy with the idea of dropping everything and moving to the city of all cities, as you, as a reader, are well-aware of. But part of me is just as in-love with DC as I was three years ago.

And, like many other nights, reader, I have little substance, if any, to write.

Instead, I have much to design. And, like many other nights, I long for a weekend. A real one, that doesn’t have any freelance. And hopefully, I can blow off some freelance this weekend to get back to what I really enjoy: feeding the people I love, and finding content to strike some sort of emotional response. One that I can write to you, here.

In the meantime, enjoy the Sweetsonian version of food for those who procrastinate, cram, and deprive themselves of sleep: pizza.

pizza1

Breakfast Pizza

Ingredients:
250 g all-purpose flour
1/4 teaspoon sugar
1 teaspoons dried yeast
1/2 teaspoon salt
150 mL hand-hot water
Cornmeal, for dusting the crust

1 cup Greek yogurt, plain
1/3 cup tomato sauce
1/4 cup mayonaise
1 teaspoon red pepper chili flakes

2 large onions, sliced
1 cup mushrooms, sliced
1/2 cup artichoke hearts (canned are fine)
4 or 5 eggs
Arugula, parmesan, and feta — for topping

 

In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, and hot water. Mix with the dough hook for about five minutes, until the dough is evenly combined. Then, transfer the dough to a clean surface, and knead until smooth and elastic. At first, the dough will be sticky, but as you knead, the gluten forms, and the dough will become smoother and more elastic.

Knead the dough into a ball, and set aside in a warm place to rise for one hour.

In a jar or bowl, combine the Greek yogurt, tomato sauce, mayonaise, and chili flakes, stirring with a fork. This will be your pizza sauce. Set aside.

Using a cast iron skillet or other medium- to large-sized frying pan, caramelize your onions. Drizzle with olive oil, and cook onions over medium to high head until the onions brown, and start to smell sweet — about 20 minutes. Transfer the onions to a bowl, and then, saute your mushrooms until browned.

Preheat your oven to 400 degrees.

Strain the artichoke hearts.

When the dough has risen (up to twice in size), punch it down, and knead it a few more times. Have a large baking sheet or pizza stone ready. Carefully stretch or roll the dough as much as you can, in the shape you’d like for your pizza. Dust the bottom of the crust with cornmeal. Lightly grease your baking sheet with olive oil, and lay your crust flat on the sheet.

Generously spread the yogurt sauce on top of the crust, and then top the pizza with the onions, mushrooms, and artichokes. Then, go ahead and crack each egg onto the pizza. Try to do so in areas where the toppings will keep the eggs from spreading too far!

Bake the pizza for 10 minutes at 400, and then, broil the pizza for a few minutes to get a crunchy crust.

Top your pizza with lots of arugula, feta, and parmesan.

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