It’s upon us.
It’s in the smell of the air, the lingering daylight, the tiny crocuses breaking ground with a pop of colour.
It’s giving me the warm and fuzzies and making me feel like anything is possible.
Such as an egg on pizza.
One of my favourite Instagram hashtags is #putaneggonit. People be putting eggs on ev’rythang.
I love this trend. There’s something so…beautiful? mouthwatering? sexy?…(yup, all those things) about a gorgeous oozy yolk.
My best friend doesn’t like egg yolks. Only whites. This would be grounds for a best friend divorce if it weren’t for me getting her throw-away yolks.
Also, the thought of an egg-white omelette makes me gag a little.
You get my drift. TEAM, YOLK!
I just used some leftover frozen homemade naan for these pizzas, so the crust was ready made. You can certainly use pizza dough, or store-bought naan or even greek pitas as alternatives.
The asparagus isn’t local just yet, but it sure won’t be long. Farmers’ market time is near and I’m already daydreaming about long leisurely afternoons sauntering through stalls with my daughter, teaching her about all the beautiful local goodies.
All this assuming she no longer poops her pants or needs to eat, or nap.
Anywho, this pizza is super springy and will give you the warm and fuzzies, too! So eat some! Plus, it’s a 15 minute meal (raise roof emoji x 3)