Brunch is by far my favorite type of meal. It is just the perfect combination of breakfast and lunch and time of day. Breakfast to me is a meal I eat essentially the moment I wake up. Lunch is that meal that can take place anywhere between 10am and 2pm depending on when hunger strikes and because you’ve already had breakfast then a poached egg just doesn’t seem to make sense. Brunch on the other hand is the perfectly timed meal to have that poached egg on top of a waffle or pancake accompanied by a salad. For those of you that drink then a Bloody Mary or a Mimosa will serve just fine then too.
Last week I was cruising through Food Republic and Chef Marcus Samuellson websites when I came across a recipe for socca that involved using the broiler. For all the socca dishes I have made I have done it on the stove top. This method was intriguing and I decided to give it a shot by making a variation of the socca pizza that I was looking at. To my surprise the process was very easy, although a bit more time-consuming. The fact of the matter is that the socca came out thinner than I usually make it and that appealed to me.
It was after making this socca recipe that I started thinking about different variations of the ingredients. I made a socca quesadilla using this method and then it hit me that I could make a brunch socca pizza. The idea was to bake the eggs inside of the tomato gravy on top of the socca base but I realized that would not be feasible because the socca would get dried out since you had to broil it first. Adding a tomato gravy and then baking it until the eggs set would take about 30 minutes and that would cause the base to either burn or get tremendously soggy with the tomatoes on top. I decided to fry the eggs as well as pan sauté the tomato gravy to remove as much liquid from the tomatoes as possible.
Since this was going to be a brunch pizza I had to have ‘sausage’ but I am not a fan of the fake sausage on the market because they are typically nothing more than science experiments. When I thought about what my favorite parts of the sausage where I realized it was the fennel seed and the red pepper flakes. I crumbled up some tempeh and added fennel seed and crushed red pepper and wouldn’t you know it you had the texture and the flavor of sausage without the fat. Perfect.
This brunch recipe is not the fastest or the easiest but it sure will rank right up there with the tastiest meal you have had for brunch.