Kale, Prosciutto and Egg Brunch Pizza

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This is the part where I tell you an embarrassing story before someone else does.

There’s a rumor going around that I once ate a whole entire pizza, refusing any to my friends.

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The real story goes something like this: It was the night before the Super Bowl, which, as you know, was hosted here. There was a big party downtown and after probably a few too many drinks, we made it home and I decided we could all use a pizza. I threw a frozen Udi’s in the oven (not that big guys, not that big) and when it was all ready, I took it out, cut it and told everyone to come and get it.

Well guess what? No one did. I was munching while everyone else was either passed out or, um, well, getting sick (how do you say throwing up while still keeping people interested in the delicious recipe at the end of all this nonsense? I’m sorry I’m awful). I looked down all of a sudden and realized I had eaten almost the whole thing. What? How did that happen? I offered up the last two pieces, got zero response and decided two pieces of leftover pizza is dumb. I did what needed to be done, that’s all. I ate the whole pizza. But with plenty of offers to my friends.

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So there you have it, the true, albeit still very embarrassing, story of the time I ate a whole pizza (did I tell you it was a not-that-big, plain, little gluten free thing? Because it was). So what was the point of this story other than to publicly remind myself to never drink and eat, go to the gym more and eat salads for the next week? I love pizza. I love it. It’s up there with mac & cheese, creme brulee and tacos.

You heard that right folks, I love pizza as much as I love tacos. So, once again, I did what needed to be done and brought pizza to brunch—just in time for Easter too, because this is going to rock y’all’s Easter brunch worlds. Plus, with kale surrounding that soft egg like a crispy, garlicky nest, it’s basically like one of those salads I need to be eating. Right? Bueller?

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Kale, Prosciutto and Egg Brunch Pizza
Author: 
Serves: 1
 
Ingredients
  • 1 personal-sized prepared pizza crust (I use either the Whole Foods or Sprouts Gluten Free Pizza Crust found in the refrigerated section of the produce aisle)
  • 1 teaspoon olive oil
  • ¼ teaspoon garlic powder
  • ½ cup curly kale, torn, stem removed
  • ½ cup shredded mozzarella cheese
  • 1 ounce prosciutto, sliced into bite-sized pieces
  • 1 egg
Instructions
  1. Preheat the oven to 475 degrees with a pizza stone on the middle rack (otherwise you can use a cookie sheet).
  2. Wash and thoroughly dry the torn kale. Mix it with the olive oil and garlic powder to coat.
  3. Top the pizza crust with the cheese, then place the kale in a donut shape on top of the cheese (you're creating the nest the egg will sit in, so leave a nice hole in the middle where the egg will go) and the prosciutto on top of the kale.
  4. Bake for about 7 minutes, then crack the egg into the hole you've created and cook for another 7 minutes until the egg is set, but soft and the crust is crispy. (Check the directions on your pizza crust and adjust accordingly, just make sure your egg has about 7 minutes to bake.)

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5 Great Downtown Los Angeles Eats

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A couple weeks ago I jumped in the car with a coworker and cruised on over to a trade show of sorts we go to annually. If you have ever been to a trade show, you know by day three you just kind of would rather be sitting at your desk transcribing two hours worth of interview (which really takes 4–5 hours) while starring into a dead computer screen rather than having to smile and act like you care what one more stranger has to say to you for the next forty minutes. Or something.

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So while this wasn’t one of those trips were I get to do tons of research and then spend my days frolicking through all the best touristy sites and hikes, I do hit the books (Yelp) on what I’m going to eat while I’m there. I mean, that’s really the most important thing anyway, the food. And even with four trips to LA in the last year, I could never, ever get to go to all the places I want to try in that big metropolis. So, with what free time we had, we ate. Here were five favorites:

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Guisados– Tacos, tacos, tacos. So many kinds, all delicious, all braised (their unique claim to fame), some very hot (like, drink-a-gallon-of-water-just-to-put-out-this-mouth-fire hot). Delicious aqua frescas. Cute little lady pressing the homemade tortillas.

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The Farm of Beverly Hills– This farmhouse-style, cozy restaurant brings local flair and that whole “farm to table” thing to LA Live. It’s a welcome option to the rest of the pub/grille options around. We ate dinner there last year and brunch there this year. Both were great and the coffee comes in a bowl-sized mug. Devon-approved.

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Gelateria Uli– Right around the corner from Guisados, this cute little gelato shop in what seems like a possible up-and-coming ped mall called to me. They let me try every flavor before settling on one, which I then couldn’t finish because I was so full. Stand outs: something with rosemary, one with mascarpone (new obsession) and olive oil with lemon zest.

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El Cholo– This has become a new traditional stop with some of our friends we meet up with at the show. El Cholo has been in Southern California since 1923 and I love the history of the place. This is one of those family-owned joints with their whole story printed on the back of the menu. Also, the only little house left standing in this area of downtown LA. Also, pint-sized, very strong margaritas and too-much-to-eat, delicious, sizzling fajitas.

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The Original Pantry– Another tradition it seems we’ve started with this particular trip. Although, this isn’t news. I think if you say “downtown LA” in reference to anything, someone will ask if you’ve been to The Original Pantry. The greasy breakfast joint has been open and has never closed since 1924. NEVER. You can count how many times the floors have been refinished over by the register because the customers feet have worn it into the ground. The guy cooking hashbrowns flips them with a shovel because the line is always out the door and they turn customers over in about 15 minutes. The original menus on the wall have had new prices taped over them multiple times. But mostly, the food is great and the people are amazing.

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Bonus: The most scenic In-N-Out I ever did see, because you can’t go to California without grabbing In-N-Out.

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Mascarpone French Toast

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Let’s talk about Mascarpone. First of all, how do you even say it? I mean I know it’s an Italian word, but when I read by sight I really want to roll that r. But then I remember that I am, in the words of my mother, a gringa and I just opt to say it as “mars-cah-pohn” as to not sound stupid trying to say it as if I’m Italian, even though I know saying it like a country bumpkin hick sounds just as stupid. Hard words are hard.

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But more on the m-a-s-c-a-r-p-o-n-e. If you’ve never had it, go buy a tub of it right now, spread it on everything and thank me later. Seriously. Spread it on everything. Throw out the cream cheese and the butter (OK, but maybe don’t actually do that because cream cheese and butter are still cream cheese and butter) because you are going to want to put this magic on bagels, baguettes, maybe even crackers. It’s creamy with a mildly sweet, buttery flavor that I can’t even put into words you just have to go get it, spread it and eat it.

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So now that I’m totally obsessed with the stuff, I’m putting it in everything. Get ready, it’s a full on addiction. I expect many of the combinations will turn out awful, but so far so good. Starting with this Mascarpone French Toast. Which is another food I have a love affair with. French toast and I are old friends. My favorite breakfast of all time has always been my mom’s French toast. After I left home, I found a way to easily, easily, make a single serving of the stuff. It’s still one of my favorites and delivers a serious dose of nostalgia.

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This version of the breakfast miracle combines all the traditional French toast ingredients with a dab of smooth, creamy mascarpone, a hint of vanilla and zesty cinnamon. All that delicious flavor and get this—no refined sugar. Top it with an extra dollop of mascarpone for good measure, some fresh strawberries and a drizzle of pure maple syrup (pronounced see-rup, while we’re on the subject) and dive in.

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Mascarpone French Toast
Author: 
Serves: 1
 
Ingredients
  • 1 egg
  • 1 tablespoon milk (I use skim)
  • 1 teaspoon mascarpone, plus more for topping
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • 2–3 pieces of bread (I use Udi's Gluten Free Ancient Grains)
  • 1 tablespoon butter for the pan or nonstick cooking spray
  • Optional toppings: pure maple syrup, fruit, powdered sugar
Instructions
  1. Whisk the egg, milk, mascarpone, vanilla and cinnamon together in shallow bowl or dish.
  2. Heat a pan over medium-high heat, add a third of the butter and coat the pan, or spray the pan with nonstick cooking spray.
  3. Dip the bread in the batter making sure each side is completely covered, if the bread is a little stale let it soak in the batter for a couple minutes. Place the bread in the pan. Once the first side is golden brown, flip and cook the other side (about 2–4 minutes each time).
  4. Coat the pan with butter or nonstick cooking spray again before adding the next slice of bread and continue with previous step until finished.
  5. Top with an extra dollop of mascarpone and any other desired toppings.

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