le blog de tranny

Speaking of “junk” food with egg on it, I’ve been perfecting some of my own fried egg snack food recipes as of late. Why just the other day I was ravenously hungry and made my own ghetto version of a Croque Madame using what was available in the fridge. Ghetto in that there was no bechamel sauce — sorry.. that’s a bit too ambitious for a mid-morning snack. This actually wasn’t really a Croque at all because I used peppered turkey instead of ham, mozzarella instead of gruyere and added tomatoes and basil to it. So I guess it was more like a Croque Madame-Provençal-Italien, or something (according to Wikipedia it’s called provençal when there’s tomato in it). Anyway the picture looked cool. I sprinkled some thyme on top of the egg just to be douchey.

Mainly it was just a perfectly cooked egg, which is by all means not to be taken for granted.

While the Croque Madame was cooked in all the wrong ways, the tuna pizza I made the other night was cooked in all the right ways, and for the documentation of this I will include an actual recipe and for once, some high quality photos courtesy of Andrea’s digital SLR. I must admit that I was a lazy fuck and didn’t make my own dough. Luckily Nina brought over some of hers which was superbly prepared. In general though I really can’t be bothered to make my own pizza dough when the kind they have at Whole Foods makes a delicious crust for zero effort! If I had to at least offer a few tips for the rolling out part of the process, I would say keep your surface and rolling pin amply floured and don’t forget to sprinkle cornmeal on the bottom of the pizza pan before transferring the dough onto it. Anyway, let me break down how I made this tuna pizza.

Lay the pizza dough down on the pan and brush it with a mixture of olive oil and chopped garlic. Pre-bake the crust for 5ish (?) minutes, just to get it sufficiently crispy in the middle before you put the toppings down on it.
Drain the tuna and toss it with some salt, pepper, chopped chives and lemon juice. Slice up (and pit, if necessary) some black olives. Grate some mozzarella cheese.
Top the pre-baked pizza crust with a marinara, tomato-basil, or some other kind of tomato-based pasta sauce. Season as needed with garlic powder, oregano, onion powder, cilantro etc. Then top with the tuna, olives, and maybe some strips of basil, followed by the cheese. Put the pizza back in the oven. When the pizza has about 10 minutes left (this will depend on what kind of crust you’re using), pull it out of the oven and press down on the toppings with a spoon to make little craters to crack the eggs into. Crack as many eggs as you want onto the pizza and pop it back in the oven. You may need to finish off the eggs under the broil setting near the end if they are still looking a little runny on top.

Don’t forget to season the eggs with s&p and dried thyme if you like once the pizza’s out of the oven!

The point about not being stingy with the how many fried eggs you top the pizza with is really quite important, as the best pieces (the ones people will fight over) are clearly the ones that are most soaked in egg yoke.

I personally think two eggs was too few for the size of this pizza. But I guess this is coming from a person who always makes a point to order an extra egg in addition to the one that already comes on top of her pizza at restaurants!