Leftovers "Pizza"

Leftovers "Pizza"
Makes an 8-inch square "pizza".

Depending on how you like your eggs, adjust the baking time. Eggs will continue to cook after the "pizza" is removed from the oven, so stop baking while they are slightly underdone.

Ingredients
Leftover roasted chicken (or whatever meat you have left from your weekend roast), tear up the meat into small pieces
Leftover roasted/baked/cooked potatoes (again this is from the roast leftovers), diced into small cubes
8 cherry tomatoes, diced
1 ball of mozzarella (cow or buffalo is fine)
4 eggs
4 slices of bread, crust removed
2 tablespoons chopped parsley
drizzle of olive oil
salt and freshly ground pepper to taste

Put oven rack in middle position and preheat oven to 220°C.

Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on one side. The parchment is really not necessary if your pan is shallow.

 Arrange the bread slices on the pan closely to form the "pizza" base. Place the leftover chicken and potatoes in small pieces all around the pan. Add the tomatoes and crumble the cheese evenly. Try to cover the entire bread surface to avoid a soggy crust after baking.

 Break the eggs one at each corner of the pan. Season according to taste and add the chopped parsley. Drizzle with just a little olive oil.

Bake until cheese is melted, egg whites are slightly firm and yolks still runny, about 8 minutes. Remove from oven, lift the parchment and cool the "pizza" on a rack for 3 minutes before serving it warm.

from http://pickyin.blogspot.com/2010/08/leftovers-pizza.html