"Andy" <q> wrote in message ...
> Paul M. Cook said...
>
>>> I'm trying to assume that this does not involve pizza sauce. I just
>>> can't do eggs and tomato, except for the occasional fresh tomato slice.
>>> How do you make it?
>>>
>>
>> No sauce. You want a coarse grate for the cheese, I use the food
>> processor. You need something to hold the eggs together while they cook
>> so the cheese should be like gravel sized bits. Then you spread that
>> out on the dough, make your pockets to hold the raw egg, top with the
>> crumbled bacon, a liberal sprinkle of parmesan and romano, some salt and
>> into the hot oven. The eggs come out fairly medium so you have a crispy
>> yet somewhat soft crust, the gooey cheese, the creamy eggs and the
>> bacon. I use about 4 eggs for a pound of dough. They tend to spread
>> out a bit so you get good coverage.
>>
>> Paul
>
>
> Dammit Paul,
>
> Now I gotta get dressed and get to the market at this time of night? Ya
> BUM!!!
>
> Common sense suddenly prevails and sleep a bit and I'll re-read your post
> and inventory and shop before proceeding.
>
> This BETTER BE BITCHIN!!!
>
> I know I'm breaking lots of diet rules but every now and then that's OK.


You'll love it. In my case I had to make a few before I got the
temperature/time thing down to my liking. You may like really soft eggs, me
I like medium well. But it's all good.

Paul