To say my fridge is overflowing would be the grand understatement of the year. It’s one of those situations where you can’t fit anything else in there, but strangely you still need to go to the grocery store. Will somebody please tell me how that works? Part of the problem is that I way overbought champagne for our jewelry party a couple weekends ago. Which means there are 4 large bottles of champagne stuffed in there. And about 6 bottles of wine, which is odd considering I don’t often drink white wine. I’m trying my best to work my way through it, but I don’t generally like to drink champagne unless it’s some sort of special occasion. I know. Life is incredibly tough.
Since I’ll be in San Francisco for Foodbuzz Festival this weekend, it became necessary that I clean the fridge out. I landed upon a huge bundle of asparagus that I bought at the grocery store because it was only $1.88. But then I forgot to use it. So, I frantically started searching the interwebs for asparagus recipes. That weren’t omelets, risottos, or side dishes covered in hollandaise (which don’t get me wrong, is amazing).
The Perfect Pantry had the perfect recipe. I haven’t made a pita pizza since middle school when I’d come home from school, eat the biggest snack on Earth, and then put on a leotard and go to dancing school. I still don’t know how I did it. Not that I actually moved around in dance class much as Katie and I were pretty much kicked out every day for talking. Some things never change.
Anyway, these pita pizzas are a bit more grown up as they involve asparagus, bacon, and eggs. You really can add anything you like, though. Clean out that pantry, why don’t you? Me? I used up the asparagus, some cheese, eggs, tomatoes, and thyme; but headed back to the grocery store for the rest of the ingredients. It’s a brutal cycle here.
Asparagus, Bacon, and Egg Pita PIzza (serves 2):
• 6 slices of bacon
• 8 asparagus spears, trimmed
• 2 8-inch whole wheat pitas
• 8 large, thin slices of cheddar, swiss, or any flavorful cheese
• 2 sprigs of thyme
• 2 T grated parmesan or gruyere
• 2 eggs, at room temperature
• 6 cherry tomatoes, chopped
• Fresh black pepper
Set oven to: 425 degrees
Place bacon in a frying pan over low heat.
Cook the bacon until the it is browned, but not crisp (it will finish cooking in the oven later).
Place it on a paper towel-lined plate and dry.
In the meantime, boil a small pot of water. Drop in the asparagus spears and cook for one minute. Drain and rinse under cold water to stop cooking process. Dry on paper towel.
Put pita bread on a lightly-oiled rimmed baking sheet. Layer sliced cheese, then bacon, then asparagus. Scatter thyme and sprinkle with parmesan and black pepper.
Bake at 425 degrees for 5 minutes, until cheese starts to melt. Remove from oven (but don’t turn oven off).
Crack an egg into a small dish, without breaking yolk. Slide egg onto the center of the pita. Repeat with second egg and pita.
I had some tomatoes I wanted to use up, so I added those on, too.
Put tray back in oven for 7-10 minutes, watching to see when egg is set.
Remove from oven and you’re ready to dig in! I had my fork and knife all ready, but then ended up just picking the pita up and eating it like pizza. Because, you know, that’s kind of what it is.
I like it best when the yolk is runny (otherwise, what’s the point?!), which is why you need to keep your eye on it as it bakes. This has further convinced me that eggs make absolutely everything better. Though I’m sure the bacon didn’t hurt either.
For the amount of time this took (barely any) and the level of satisfaction it brought me (super high), this was an ideal meal. And, I mean, I’d eat it for breakfast, lunch, or dinner. Possibly all three on the same day. Especially if I had another big bundle of asparagus I needed to use up.
On that note, I’m off to clean out the rest of my fridge and see what else I find. And tomorrow being the start of Foodbuzz Festival seems reason enough to celebrate by popping open a bottle of champagne, yes? You know, only to clear up some room in the refrigerator. Who else will I be seeing at Foodbuzz Fest? I can’t wait!
Is your fridge always full or always empty?