Breakfast Pizza Takes America By Storm

Breakfast pizza with eggs at Little Dom's, Motorino, Bibiana, Serious Pie, and Bin Wine Cafe

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.

Editor's note: Bin Wine Café has closed.