Breakfast Pizza with DON Double Smoked Ham and Eggs – by Adam D’Sylva (Tonka & Coda)


Prep: 15 minutes

Ready in: 20 minutes

Serves: Makes 4 serves

Brought to you by Adam D’Sylva (executive chef and co-owner of Coda and Tonka), this breakfast pizza with ham and eggs will quickly become a family favourite!


  1. Preheat your oven to 220°
  2. Using a food processor add in cannellini beans, a drizzle of extra virgin olive oil and a pinch of salt and blend until it has been pureed to a smooth paste
  3. Spread bean puree evenly on the pizza base
  4. Spread tomato passata evenly across the top
  5. Place the pizza on a tray to the side
  6. Finely slice the DON Double Smoked Leg Ham
  7. Spread DON Double Smoked Leg Ham across the top of the pizza base, making three small nests for the eggs
  8. Crack the three eggs into each nest and drizzle garlic oil, salt and pepper on the top
  9. Roughly chop up parsley to garnish and place ½ on top
  10. Place in the oven for 20 minutes until eggs are just cooked
  11. Once cooked, remove from the oven and grate parmiganno Reggiano on top and remaining parsley. Cut into 6 slices and serve immediately.


  • 1 × pack of DON Double Smoked Leg Ham (approx. 20 slices)
  • 2 × 400 g cans of Cannellini Beans
  • 2 pre-made pizza bases
  • 6 free range eggs
  • ½ cup tomato passata
  • ½ cup flat leaf parsley
  • 4 tbsp Garlic Infused Olive Oil
  • 200 g Parmigiano Reggiano