That looks great!

Growing up, I despised eggs except the ones that were thoroughly disguised(as in leavening)… I had a bad egg-salad experience as a kid and it stuck with me. In the last few years, though, I’ve come around and can enjoy them.

I’ll have to give them a shot as a pizza topping. I imagine they vaguely fit the same texture/umami role that a slice of mozzarella does for a margherita pizza.

Thanks for the suggestion and enjoy yours tomorrow!

Everything except the eggs sounds great – and I’m not judging the egg, just curious:

I don’t think of egg as a topping that would survive being baked. Does that go on before or after cooking? sliced or diced?