Sunnyside 'Za

Egg-topped pizza is the best way to start--or end--the day

Pizza for breakfast doesn't have to mean reaching into the refrigerator for a cold slice from last night's delivery box.

Chefs all over the country are topping their wood-oven-baked crusts with bacon and eggs and more.

Egg-topped pizzas aren't uncommon in Italy, and what's not to love: Stick your fork in the crown jewel of these pizzas, the egg, and the golden yolk oozes, adding a layer of richness that's hard to beat.

In Los Angeles, Little Dom's chef Brandon Boudet puts it best. "It satisfies the idea of the basic American breakfast: bacon, eggs and toast," he says.

At his Los Feliz neighborhood café, the cracker-like pizza crust is covered in a thin layer of bright marinara, mozzarella and strips of speck; cut through the ham, and a hidden egg bursts like a surprise.

New York's Motorino doesn't shy away from rich ingredients; its pizza features three eggs on top of a chewy crust, mingling with melted fior de latte mozzarella, bits of salty pancetta, fried basil and fruity extra-virgin olive oil. And at Bibiana in Washington, D.C., a soft, runny egg is surrounded by Fontina fondue.

In general, the egg is almost always cooked on the pizza in the oven, but the greens and meat change across the board: At Serious Pie in Seattle, the pizza includes guanciale and dandelion greens; for brunch at Chicago's Bin Wine Café, the topping trio is applewood-smoked bacon, frisée and spinach.

This time, save the leftover pizza for dinner.

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