If you’ve been looking at restaurant menus for the past year or so, you’ve noticed that chefs are putting eggs on top of just about everything. Poached or fried eggs on top of pasta, salads, and pizzas. The egg is the world’s most perfect food, it is economical and a great way to add protein and richness to just about anything. So take a crack at this current trend at the most natural time of day, for breakfast or brunch, but with an unconventional twist, breakfast pizza!

Small eggs work best if you’re making large pizzas to slice into wedges. The challenge – small eggs can be difficult to find. Try your local Asian market because most mainstream grocery stores only carry extra-large, large, and if you’re lucky, medium eggs. If you go with the medium eggs, remove about half of the whites before placing them on the pizza, or the eggs will overflow and make a mess of the oven.  Or, divide the dough into 8 portions and make individual pizzas, then you can use the entire medium egg. You won’t get the same bang for your buck though, since you’ll get two large pizzas, or 16 servings if you follow the recipe as written. And the look of the large pizza is much more impressive than the individual, as you can see for yourself in these photos.

Side note: Almost forgot to mention – watch me at 4:30 PM on Channel 12 (NBC) Valley Dish tomorrow with Tram Mai.

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