Eggs are nearly eclipsing bacon as the “It” ingredient of our economically troubled times. Good, filling, cheap, homey. And nowhere are they better served than on a thin-crust pizza. Typically soft-boiled, so the yolk runs over the top when you stick your fork in it, accompanied by cured meats (sausage, guanciale, pancetta) and arugula, or basil. Spotted at: Motorino, Brooklyn; Serious Pie, Seattle; Flour + Water, San Francisco; and Pizzetta 211 (pictured), San Francisco.

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