Oooh Mommy! Umami!
May 6, 2011
I’ll be celebrating my first Mother’s Day this year, and the cliche of eating off of a tray in bed sounds downright appealing. Not sure what my husband has up his sleeve, but do have my doubts that he could man a stove while wrangling our active 10-month old. (The “hot breakfast” is always a dual-parenting endeavor at our house).
So, that’s where this recipe comes in. Quick, yet impressive, it’s a breakfast pizza with warm, runny farm-fresh eggs and the umami paste, Taste No. 5.
Umami is a Japanese word meaning deliciousness and is thought to be the fifth taste after sweet, salty, sour and bitter. In one tube of Taste No. 5, you get a combination of tomato, garlic, anchovy paste, black olives, balsamic vinegar, porcini mushrooms, parmesan cheese, olive oil and a touch of sugar and salt–!!! They say umami is the flavor that makes your mouth water, and what Mom doesn’t deserve that? Need I also mention it’s pizza, so Mom can eat with her hands, in bed, while someone else rubs her feet.
Mommy’s Umami Pie
- 12″ frozen thin-crust cheese pizza, whole wheat if available
- 1 cup loosely-packed baby spinach
- 3 large eggs
- 2 tsp Taste No. 5 umami paste
- 2 Tbsp fresh-grated Parmesan cheese
- Follow cooking directions on the pizza package. Before placing in oven, carefully crack the eggs onto the pizza, spacing evenly.
- About 2-3 minutes before pizza is finished add the spinach, it should just wilt. Test the doneness of the eggs–you want the whites fully set up, and the yolks to jiggle a bit (do NOT over-cook, you want the egg yolk to be warm and runny when eaten).
- Remove pizza from oven, dot with the umami paste and sprinkle with the cheese. Slice into thirds, one egg per piece. Serve right away.