Servings: 2
Prep time: 20 minutes
Cook time: 3 to 5 minutes in a pizza oven or 10 to 15 minutes in a conventional oven
Ingredients
- 1 ball of JG pizza dough
- 15 ml (1 tbsp) olive oil
Toppings
- 4 hash browns
- 8 slices of bacon, chopped
- 1 onion, thinly sliced
- 45 ml (3 tbsp) maple syrup
- 30 ml (2 tbsp) ketchup
- 4 eggs
- 125 ml (½ cup) shredded Monterey Jack cheese
- Hot sauce to taste
- Salt and pepper to taste
Preparation
- Remove the JG pizza dough from the refrigerator after letting it rest for 24 hours, and let it come to room temperature for 1 to 2 hours on the counter.
- Roll out the dough into a large round or oval shape.
- Pour the olive oil into the center, then fold the dough over itself to form a tightly sealed sandwich.
- Bake in a preheated pizza oven for 3 to 5 minutes, until the dough is well puffed, golden brown, and cooked through, or bake in an oven preheated to 550°F for 10 to 15 minutes.
- Meanwhile, cook the potato patties according to the package directions.
- In a skillet, cook the bacon and onion until they begin to brown.
- Add the maple syrup and continue cooking for a few minutes, stirring until you have a slightly caramelized compote.
- Remove from heat and let cool slightly.
- Cook the sunny-side-up eggs in a skillet and season with salt and pepper.
- Once out of the oven, carefully open the pastry sandwich.
- Place the coarsely broken potato patties on the bottom, add the ketchup, the bacon and onion compote, the fried eggs, and the Monterey Jack cheese.
- Finish with a few dashes of hot sauce to taste and serve immediately.
