Yolanda and her husband Matt make endless fun of me when it comes to my love affair with eggs. I poach eggs in any leftover tomato sauce and sop up the yokes with bread or warmed tortillas, I beat them into just-drained pasta to extend the life of scant sauce, I put soft-boiled eggs into salads and beans. The runnier the better. But until recently, I hadn’t seem them as a pizza topping outside of Italy (or my own kitchen) until I ordered a “Breakfast Pizza” at Pulino’s in NYC. This one has mushrooms and a robiola cheese, I believe. But what gives it its magic, is, of course, the runny egg on top. If you are making pizza for dinner at home and wish for runny egg results, wait until a few minutes before the pizza is done to crack your eggs on top. I also think it makes for good oohs and ahhs as a brunch centerpiece.