This recipe is from Tiffani’s cookbook: ‘Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers’.
We’ve all been there: staring blankly into a fridge full of odds and ends, wondering how to turn them into something delicious. But what if I told you there was a way to remix those leftovers into delectable meals that your family will rave about? Introducing Tiffani Thiessen’s new cookbook, “Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers.”
The magic of “Here We Go Again” lies in its fresh approach to everyday cooking. Grab your copy here! This cookbook isn’t just about reheating yesterday’s dinner. It’s a comprehensive guide to reimagining those leftover dishes, weeknight meal blunders, or the remnants of your last baking spree. Those cheese bits, half-used sour cream tubs, and that bread that’s nearing its expiration date? They all find a purpose here. It’s an innovative solution for those random ingredients that are on the verge of becoming waste.
With the rise in food prices and the need for sustainable living, avoiding food waste has become more crucial than ever. Tiffani’s guide is perfect for those who want to stretch their budgets and utilize every ingredient to its fullest. Whether it’s those carrots inching towards their expiry date, that excess kale from your ambitious farmers’ market trip, or the chicken breasts you bought on sale and froze, Tiffani’s recipes are the answer.
But the best part? The holidays. Ah, the glorious feast that leaves us with mounds of turkey, heaps of mashed potatoes, and more. This cookbook labels the holiday aftermath as a “leftovers goldmine.” And rightly so! With Tiffani’s expertise, you can turn post-holiday meals into dishes that might even outshine the original feast.
In these challenging times, we all need dishes that don’t just fill our bellies but also warm our hearts. It’s not just about getting food on the table; it’s about savoring every bite and making the most of what we have. As the Amazon description eloquently states, “These are the dishes that we need right now—and in so many ways.”
So, if you’re tired of the same old meals or feeling guilty about throwing away food, it’s time to elevate your cooking game. Dive into Tiffani Thiessen’s “Here We Go Again” and discover the art of turning leftovers into culinary masterpieces. Order your copy today!
A New Take on Breakfast: Tiffani Thiessen’s Pizza for Breakfast Sandwich
For those mornings when the allure of cold leftover pizza calls your name, Tiffani Thiessen offers a gourmet upgrade that will make you rethink breakfast altogether. Presenting the Pizza For Breakfast Sandwich—a brilliant concoction that artfully combines the bold flavors of Parmesan cheese, prosciutto, ricotta, and zesty lemon.
Let’s be honest: pizza is universally adored, and many of us consider it a guilty pleasure for breakfast. But what Tiffani does is truly masterful. She ingeniously transforms your standard slice into a crispy, cheesy delight, by adding a Parmesan cracker on top, which not only enhances the taste but also introduces an irresistible crunch. And then there’s the crispy prosciutto—an elevated nod to the classic bacon that adds a perfect salty crunch.
Another star ingredient in this dish is the whole milk ricotta combined with the zest of a fresh lemon. It brings a creamy texture and bright, tangy notes, offering a refreshing contrast to the rich flavors. Topped with a perfectly fried egg, drizzled in Calabrian chili oil or red chili flakes, this sandwich truly embodies a burst of flavors and textures in every bite. The heat from the chili paired with the soft basil leaves ties everything together in a harmonious medley.
It’s evident that each component of this recipe has been thoughtfully selected, not just for taste but for texture too. When you take a bite, you experience the warmth of the reheated pizza, the creamy texture of ricotta, the slight bitterness of the basil, the runny goodness of the egg, and the crispy perfection of prosciutto and Parmesan cracker.
What’s most appealing about this recipe is its versatility. While it’s deemed a breakfast sandwich, it can be enjoyed any time of day. Imagine savoring this on a lazy Sunday brunch or even for a delightful dinner twist. It’s that flexible and, undoubtedly, that delicious.
In “Here We Go Again,” Tiffani Thiessen pushes the culinary boundaries, making us reimagine the potential of leftovers. And this Pizza for Breakfast Sandwich? It’s a testament to her innovation, proving that with a little creativity, yesterday’s dinner can be today’s breakfast masterpiece. If this doesn’t inspire you to check out the rest of her cookbook, I don’t know what will!
Looking for a breakfast cake to pair with Tiffani’s pizza for breakfast sandwiches? Try my recipe for Cornmeal & Walnut Coffee Cake: recipe here.
Tiffani Thiessen’s Pizza for Breakfast Sandwich
This recipe is from Tiffani's cookbook: 'Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers'
- 4 Large Slices of Cold Leftover Pizza
- 1 cup grated Parmesan cheese
- 4 slices prosciutto about 2-ounces
- ¼ cup Whole milk ricotta
- Zest of 1 lemon
- Flakey salt & Freshly ground black pepper
- 2 tbsp Extra Virgin Olive Oil
- 4 Eggs, Large
- Calabrian chili oil or red chili flakes
- 12 Fresh Basil Leaves torn
Preheat oven to 375F/190C, and line two baking sheets with parchment paper.
Arrange the pizza slices on the prepared baking sheets so that there is plenty of room between the slices. Next, you're going to create what will become the top for each sandwich, the Parmesan cracker. Begin by sprinkling ¼ cup of the choose along the longest edge of a pizza slice. Use your fingers to spread the cheese into a thin, even layer along the entire edge of the pizza and then continue spreading out the cheese until it forms a half-moon. (The edge of the pizza will be the base of the half-moon.) Repeat with the remaining slices of pizza and the remaining Parmesan, Lay the slices of prosciutto in a singe layer in between the pizza slices and cheese so that they are directly on the baking sheet.
Bake for 15-minutes, or until the Parmesan is melted and golden brown around the edges, the pizza heated through, and the prosciutto is crispy. Let everything sit for 5-minutes so the Parmesan sets and crisps up even more.
In a small bowl, whisk together the ricotta and lemon zest. Season with salt and pepper and set aside.
Heat the olive oil in a medium nonstick pan over medium-low heat. Crack an egg into a small bowl and then pour the egg into the pan. Repeat with the remaining eggs. Season each egg with a pinch of salt and cook until the whites have set, about 2 minutes. Drizzlew each egg with chili oil(if using red chili flakes, wait to add them) and continue frying until the edges are browned and the yolk is cooked to merdium, about another 2-minutes. Transfer eggs to plate.
Carefully flip the pizza slices onto plates. It's okay if some of the frico cracks! Divide the ricotta evenly among the slices and spread it over the pizza. Add the torn basil over the top, followed by a fried egg. If you're using red chili flakes, sprinkle them over the top of the eggs. Finish with the crispy prosciutto and gently fold the Parmesan cracker over the pizza like you're closing a book. Serve immediately.