DONNA BENEDICT PIZZA

All three versions of the history of Eggs Benedict originate in NY. As a tribute to this vibrant city that ever sleeps, we dub this pizza "The Benedict" as it can arguably be served on your breakfast menu — and equally loved throughout the day and into the wee hours of the night.

Mouthwatering salmon and fiery jalapenos top a fresh cheesy pizza to provide a potent base for a delicious sunny side up meal. This pizza balances the salty fish with the smooth taste of eggs, the hot spices, the tangy tomato and lemon for an unforgettable pizza.

What you need:

About 4 or 5 strips of smoked salmon
Jalapeno pepper rounds, to taste
1 or 2 eggs
1-2 heads of green onion diced very fine
(only the green part)
A wedge of lemon

What you do:

Spread the smoked salmon strips and the jalapeno pepper rounds on top of the defrosted pizza. Place the pizza in the oven for two minutes. Meanwhile, crack your eggs into a small bowl. Quickly, but carefully, transfer the egg/s onto the center of the pizza and return it to the oven for another 1.5 — 2 minutes. You'll know it's ready when the yolk is a bit runny and the white done, but not hard. Top with the minced green onion. A great way to eat your eggs.