Last week I mentioned that I entered a competition to find the ultimate breakfast pizza, and that I would test out a few different kinds.  As a big lover of vegemite from a young age, this was always going to be the first place that I would start

Breakfast Pizza With Vegemite – The Concept

I love bacon and eggs on vegemite toast for breakfast in the mornings (I don’t do it very often, it’s just a special treat for every now and then), and this seemed like a natural progression.  It also should be noted that bacon and eggs work really well on a pizza.  I’m not sure about whether other countries and cultures would traditionally have this combination on a pizza, but in Australia you can find this just about anywhere that sells pizzas, and it’s known as the Aussie Pizza!

I’ve made all sorts of strange combinations of pizza, most have worked out pretty well, and some have been a total disaster.  I’ve even made plenty of dessert pizzas, however breakfast pizza is a very new concept to me – but I’m loving it!  (I’m even thinking of adding a new chapter to my pizza cookbook, a whole section dedicated to breakfast pizza).

Vegemite, Cheese, Egg And Bacon Breakfast Pizza – The Result

Breakfast Pizza - Vegemite, Cheese, Egg And Bacon

My excitement was building as I began to put this new concoction together, and I was starting to gather some interested onlookers made up of the restaurant staff who wanted to see what I was up to.

Their initial responses were a bit less than enthusiastic, but I took it all in my stride and carried on anyway.

Anyone who knows vegemite knows that you really don’t need a lot, so I was careful to start with just a thin layer on the pizza base, before spreading the cheese on top.  I cut up 2 rashers of bacon into cubes, which were then spread around.  Lastly, I cracked two eggs, and spread them around as best I could (Note: 2 eggs is probably too much, one would have been enough).

The result was a spectacular success!  At least I think so, and those that were lucky enough (and brave enough) to try it.

I even managed to convince a couple of people who had been a bit apprehensive to give it a go, and all the comments were very positive.  Feedback for my very first breakfast pizza ranged from “This is actually alright!”, to “This just has the WOW factor!”.

Anyway, if the picture of my breakfast pizza experiment is not enough to satisfy you, then I strongly suggest you give it a go yourself!

The Ultimate Breakfast Pizza Competition

Oh, and by the way, I was announced today as a finalist for the competition, to be held this Friday.  The breakfast pizza that I will be cooking is the Eggs Florentine Pizza, and in the next post I’ll be sharing exactly how that goes…

Mick Reade

All Easy Food Recipes

Recipe Type: Free Bacon Recipes

Recipe Serves: 4

Ingredients for Braised Turkey Legs (Pressure Cooker) Recipe

Braised Turkey Legs

4 sl Bacon
4 Turkey drumsticks
2 tb Oil
2 md Onions; quartered
2 Carrots; peeled and sliced
2 Stalks celery; trimmed and chopped
1/4 lb Mushrooms; sliced
2 c Chicken or turkey stock
Salt and freshly ground pepper
1 Bouquet garni
1 tb Tomato paste
2 tb Cornstarch

Braised Turkey Legs (Pressure Cooker) Preparation

Wrap the bacon around the turkey drumsticks and secure with wooden toothpicks.

Heat the oil in the uncovered cooker and fry until brown. Remove turkey and set aside.

Brown the vegetables. Drain off excess fat and stir in stock, seasoning, bouquet garni and tomato paste.

Put the turkey legs on the vegetables. Cover with lid and bring to High (15 lb. pressure). Cook for 20 mins.

Reduce pressure quickly. Discard bouquet garni and toothpicks. Put turkey and vegetables in a serving dish.

Mix the cornstarch to a smooth paste with a little water and add a little cooking liquid. Add the mixture to the cooker and bring to a boil, uncovered, stirring until the gravy thickens. Pour over the turkey.

Serving Ideas : Serve with rice or potatoes or hot biscuits/scones split in half.

NOTES : Delicious Flavor. I extended the time required from 15 to 20 minutes as it was still a little chewy. For small pressure cooker, break off ends of legs to fit. Either discard or cook with rest of turkey for extra flavor.

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Another delicious Winter warmer recipe for you to enjoy, I hope you like it!

Recipe Serves: 6

Ingredients for Creamy Squash Soup Recipe

Creamy Squash Soup

3 sl Bacon
1 c Onion, finely chopped
2 Cloves garlic, minced
2 c Mashed cooked winter squash
2 tb All-purpose flour
1 cn (12 ounce) evaporated milk, divided
3 c Chicken broth
1/2 ts Curry powder
1/2 ts Salt
1/4 ts Pepper
1/8 ts Ground nutmeg
Sour cream, optional

Creamy Squash Soup Preparation

In a saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 Tbsp. drippings; saute onion and garlic in drippings until tender.

In a blender or food processor, puree squash, flour1/3 cup of milk and onion mixture; add to pan.

Add broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes.

Top servings with a dollop of sour cream, if desired. Sprinkle with bacon.

Yield: 6-8 servings.

To get tons more delicious and easy recipes for free just like this, check out www.alleasyfoodrecipes.com to download a FREE cookbook!

This is one of my favourite easy food recipes I used to eat when working at the Imperial Hotel on Bourke St in Melbourne, so I wanted to share it with you because it’s one of those really easy chicken recipes you can make at home, and I know how much people love bacon!

Basically, you take a chicken breast, and wrap a nice big rasher of bacon around it, like so…

Bacon Wrapped Around A Chicken Breast

How To Cook Your Bacon-Wrapped Chicken Breast

The best way to cook your chicken is to pan-fry it, sealing both sides, and then finishing it off in the oven.

This will help cook it quickly, plus by pan-frying it first the flavours of the bacon will begin to absorb into the chicken breast, adding that delicious smoky flavour from the bacon.

Now, I use a frypan with a metal handle so it can be put straight into the oven.  If you don’t have a frypan that can cope with the heat of the oven, then transfer your chicken breast to a tray (preferably one that has at least a couple of centimetres of depth).

Cooking Chicken Breast

Finishing Your Bacon-Wrapped Chicken Breast In The Oven

Make sure you’ve got the oven pre-heated to about 180C (375F).

Once you’ve sealed both sides (about 2-3 minutes each side should do it), transfer your chicken breast to the oven for about 6-8 minutes to finish it off.

SUGGESTION: Before oven-roasting the chicken breast, I add a touch of white wine, it adds a bit of flavour to the chicken plus keeps it juicy and tender.  If you don’t want to use white wine, a little bit of chicken stock, or even water, will also do the trick!

To make it a complete meal, I like to combine it with some mashed potato and fresh veggies, plus my favourite part of the meal, sun-dried tomato mayo.

How To Make Sun-Dried Tomato Mayo

This can be quite simple, if you’re pressed for time and happy to use store-bought mayonnaise, then in a food processor add your sun-dried tomatoes (depending on how much you want to make, you might only need to add a few).

Blend to a pulp, then add some mayo to mix it all together nicely.

If you’re like me and you prefer to make your own mayo, in your food processor you’ll need to begin with about 6 egg yolks, white vinegar (enough to make up for the missing egg white), a table spoon of Dijon (French) Mustard, 1/3 table spoon of Hot English Mustard, and a pinch of salt and pepper.

Blitz it all together, then slowly add 1L of good vegetable oil.

Just start with a very slow drizzle to begin with, and once it begins to emulsify (stick together), you can start to add the oil a little more quickly.

If the mayo looks like it’s beginning to split, add a touch of warm water and slow right down when you begin to add oil again.

Bacon-Wrapped Chicken Breast Topped With Sun-Dried Tomato Mayo

And here is the end result, a tender, juicy chicken breast, flavoured with bacon and sun-dried tomato mayo!

Bacon Wrapped Chicken Breast Topped With Sun-Dried Tomato Mayo

A meal for one should take about 15-20 minutes to prepare and cook, and it cost about $5AUD at the time of writing.

You can get plenty more easy food recipes for free just like this Bacon Wrapped Chicken Breast Recipe by downloading your free cookbook at www.alleasyfoodrecipes.com

Mick Reade

All Easy Food Recipes

Free Recipe Gold Coin Pork

Recipe Preparation: boil

Recipe Serves: 2

Ingredients for Gold Coin Pork Recipe

8 sm Dried black mushrooms
1/2 lb Lean pork
4 Bacon strips
1 sl Fresh ginger root
1 Scallion stalk
2 tb Soy sauce
1 tb Sherry
1 Clove star anise
Oil for deep frying
1-1/2 ts Sugar
1/4 ts Sesame oil

Gold Coin Pork Preparation

1. Soak dried mushrooms.

2. Slice pork in 1/16-inch slices, then in 1-1/2 inch squares. Cut bacon strips in similar squares. Place both in a bowl, along with mushrooms.

3. Mince ginger and scallion, then combine with soy sauce, sherry and star anise.

4. Add to pork, bacon and mushrooms and toss gently. Let stand 1 to 2 hours, turning occasionally. Drain, transferring marinade to a saucepan.

5. Arrange mushrooms, pork and bacon squares alternately on skewers. Meanwhile, heat oil.

6. Gently lower in skewers and deep-fry ingredients until golden, turning skewers for even cooking. (Handle skewers with tongs to protect hands). Drain on paper toweling. Let cool slightly, then remove skewers.

7. Meanwhile, add sugar and sesame oil to marinade in saucepan. Heat slowly but do not boil. Briefly dip pork, bacon and mushrooms in marinade and serve.

NOTE: This dish gets its name from the squared shape of ancient Chinese coins

For a free cookbook for you to download, please visit www.alleasyfoodrecipes.com