This document contains recipes for classic deviled eggs and bacon-and-egg pizza. The deviled eggs recipe instructs the reader to boil, peel and cut eggs then mix the yolks with mayonnaise, mustard and Worcestershire sauce before filling the egg whites. The bacon-and-egg pizza recipe calls for cooking bacon until crisp, scrambling eggs with cream, and then topping a pizza dough with the ingredients and baking.

1. put an egg on it!

2. put an egg on it!
Ridwana Rafiq, Graphic Communication Class
3050 Press, New York City

3. table of contents
I. LET’S GET CRACKIN’!
5 egg souffle
7 spanish omelette
9 tea soaked eggs
11 classic deviled eggs
II. EGGS ON TOP
12 bacon-and-egg pizza
15 sunny side up burger
17 hash brown eggs
23 ginger fried rice with egg
27 APPENDICES
30 INDEX
35 COLOPHO

4. classic deviled eggs
Ingredients
1 dozen large eggs
½ cup mayonnaise
1 ½ teaspoons Dijon mustard
1 ½ teaspoons yellow mustard
3 dashes of Worcestershire sauce
salt
sweet paprika
bacon
finely sliced scallions
sesame seeds
chili paste or Sriracha
Directions
In a medium saucepan, cover the eggs with cold water and bring to a
rolling boil. Cover, remove from the heat and let stand for 12 minutes.
Immediately drain the eggs and gently shake the pan to lightly crack
the shells. Fill the pan with cold water and shake lightly to loosen the
eggshells. Let stand until the eggs are cool.
Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise.
Carefully transfer the yolks to a mini processor. Add the mayonnaise,
Dijon and yellow mustards and Worcestershire sauce and pulse until
smooth and creamy; season with salt.
Using a pastry bag fitted with a star tip or a teaspoon, fill the egg
whites with the yolk mixture. Arrange the eggs on a platter, garnish
with paprika, scallions, chili paste, bacon, and sesame seeds, and serve.
Warning! You might just eat a dozen of these in one sitting!
11
TOTAL TIME: 30 MIN
SERVINGS: 8

5. bacon-and-egg pizza
Let’s not kid ourselves. I don’t need to try and sell it any further with a description. It’s BACON, EGG + CHEESE PIZZA!!!
Ingredients
6 ounces thick-sliced bacon, cut cross-
wise into ⅓-inch lardons
4 large eggs
1 tablespoon heavy cream
Kosher salt
2 tablespoons unsalted butter
All-purpose flour, for dusting
1 pound pizza dough
⅓ cup crème fraîche
3 ounces Brie, thinly sliced (with rind,
if desired)
2 ounces fresh mozzarella, shredded
Snipped chives, for garnish
Directions
Set a pizza stone in the oven and preheat the oven to 500°. Spread
the bacon in a pie plate and bake for 15 minutes, stirring once, until
nearly crisp. Using a slotted spoon, transfer the bacon to paper towels
to drain.
Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of
salt. In a medium nonstick skillet, cook the eggs and 1 tablespoon of
the butter over low heat, whisking frequently, until small curds form
and the eggs are creamy, about 12 minutes. Remove the eggs from the
heat. Stir in the remaining 1 tablespoon of butter and season with salt.
On a lightly floured work surface, stretch out the pizza dough to a
12-inch round and transfer to a lightly floured pizza peel. Spread
the crème fraîche evenly over the dough, leaving a 1-inch border all
around. Top with the crispy bacon, Brie and mozzarella.
Slide the pizza onto the hot stone and bake for about 7 minutes, until
lightly golden and bubbling. Remove the pizza from the oven and
spoon the scrambled eggs on top. Slide the pizza back onto the stone
and bake for 2 minutes longer, until the eggs are hot. Garnish with
chives, cut into wedges and serve.
12
TOTAL TIME: 30 MIN
SERVINGS: 8

6. This book con-
tains a clean, simple
layout consisting of cool
colors. The colors chosen were
strictly from the images used in this
cookbook to make them stand out a
little more. The images are very vibrant,
capturing the eyes of the viewer. The design
throughout the cookbook has a very modern
feel to it which will capture the eyes of the
viewer and enable them to feel inspired. The
design is kept simple and easy-to-read. The
typefaces used are a combination of a Sans
Serif and Serif font such as Baskerville and
Helvetica, my favorite combination. The two
of these fonts compliment each other and
work very well together. The binding is
a regular rubber binding to hold the
book tightly together to give it a
very classic look, keeping things
simple and consitent for
the viewer.