Bacon and Leek Breakfast "pizza"
3 medium leeks // 1# bacon // 2 cup shredded potatoes // 6 eggs // shredded cheese // Olive oil
While crust is in oven. Cook bacon to your preferred crispness, place on paper towels to drain. Reserve about 1 Tb. of bacon fat for leeks.
Thinly slice leeks and rinse really well. Squeeze excess water from leeks and place in saute pan with reserved fat over medium high heat. Saute until beginning to brown.
Rough chop bacon and combine with leeks in bowl.
Remove crust from oven, top with bacon/leek mixture. Crack remaining eggs and place back in oven until whites are almost set, about 6-7 min. Careful not to overcook.
When eggs are almost done, remove from oven and sprinkle cheese over the top and continue cooking until eggs are cooked and cheese is melted. Remove from oven, serve immediately.
Top with your favorite hot sauce and flat leaf parsley or fresh spinach.