Pizza for breakfast

Ok...so when you hear (or when I hear anyway) pizza for breakfast, I think back on my college days where the pizza we ordered the night before we would eat cold before class the next day.  That was great.  Haven't found one that I could do that with here though, and this is not the same thing... So, now that I've confused you by dragging you down memory lane, here is a really great pizza that is filling.  We've had this for lunch before, and anytime it would be good, but if you're going to be out and about and don't want to stop for lunch, this is a great breakfast for you! This is a recipe I found in a Rachel Ray magazine and changed a bit.  

What you need:

This pizza makes enough for 4-6 people.  Feel free to half it.

Pizzateig - I use the rectangular dough - really whichever size you want for how many people you are serving
4-8 eggs
Grated Gruyere cheese
Either Sauer rahm (sour cream) or Creme Fraiche (whichever you prefer)
Bacon
Ham
Scallions
Potatoes (I used the small raclette ones this time, but you can use whatever you have - you will be slicing them)

First, bake the pizza at the temperature the dough requires and for the time.

While the dough is cooking, wash the potatoes and then slice them into thin strips.  Put them in a pan and cover with water. Cover and bring to a boil, then drain the water and put on a paper towel to soak up the water.

Cook the bacon strips and save the grease.

Slice the scallions, separating the green part and the white parts. You will use both.

Scramble the eggs

When the bacon is done, put the potatoes in (single layer is best) and cook for about 5 minutes.  Flip them over and add the white part of the scallions.

When the pizza dough is done, remove from the oven and spread the sour cream or creme fraiche over it (think of it as pizza sauce)

Put the ham on top of the pizza, add the scrambled eggs and spread some Gruyere on top. Spread the potatoes on top and then add the bacon, scallion greens and more cheese. Place back in the oven for 5 minutes until the cheese has melted.  Enjoy!

Potato Salad

Ok...so I think I have said before that my tastes have changed as I've been making my own food and living in Switzerland.  Well, here is another dish that I used to say I didn't like. Granted, I haven't been offered it like this before, but I still would have said no.

This is super easy - but it's best if you leave at least an hour for it to chill in the fridge before serving.  I think it is fantastic with bratwurst or grilled chicken.

What you need:

Chives - Schnittlauch - fresh are best and you can even buy them pre-chopped
Mayonnaise
Red onion
Potatoes - normally I use one package of the raclette ones, but any will work if you don't have those.

Put the potatoes in a pot, filled  with enough water to cover the potatoes (rinse the potatoes off first) and bring to a boil.  You will cook them for about 20-30 minutes (depends on the size of the potato you are using).

While the potatoes are cooking, dice the onion and cut the chives into small pieces.  

After about 20 minutes, stick a fork in one potato to test the done-ness.  You don't want it to be super soft, but you also don't want it to be very hard.  The goal is to be able to slice the potatoes into thin slices that will be edible but not break apart either.

After the potatoes are done, drain the water and then let them cool enough to handle. You will then peel the skin off of the potato. A sharp knife is easiest

Put the potato slices in a bowl and add the diced red onion and chopped chives.  Mix together.  Add some mayonnaise (1/4 cup to start) so that everything sticks together.  More or less depending on your taste, but at least enough so everything doesn't fall apart. Add salt and pepper to taste as well.  I leave salt out and only add pepper occasionally.

Serve as a side with bratwurst or grilled chicken.  Enjoy.