Seems you can’t order a pizza these days without someone having cracked an egg in the center.

Not being particularly partial to runny eggs (the idea is that the egg white cooks on top of the pizza, but the yolk stays runny, creating a sort of sauce for the pizza when sliced), I’d given this trend a pass.

I finally relented and tried one at Jean-Georges Vongerichten’s ABC Kitchen in New York. It was outstanding. A simple pizza topped with mushrooms turned wondrous when the creamy yolk spilled over the top.

Time to make my own version.

I started with a simple layer of rainbow chard, onions and garlic sauteed in olive oil. I topped that with a bit of prosciutto (think bacon and eggs) and some chunks of fresh goat cheese.

Nothing short of amazing. But be sure to wait until the pizza is partially cooked before adding the egg. Otherwise, the egg will cook through and you’ll lose the effect of the runny yolk.

Pizza with Rainbow Chard, Goat Cheese and Egg

1 tablespoon olive oil

1 bunch rainbow chard, chopped

1 medium yellow onion, diced

1/4 teaspoon red pepper flakes

2 cloves garlic, minced

20-ounce ball prepared pizza dough, room temperature

4 ounces (about 8 slices) prosciutto, finely chopped

8-ounce log chevre (fresh goat cheese)

4 large eggs

Heat the oven to 400 degrees. Lightly spritz 2 baking sheets with cooking spray.

In a large skillet over medium-high, heat the oil. Add the chard, onion, red pepper flakes and garlic. Saute until the chard is wilted, about 8 minutes. Set aside.

Divide the dough into 4 pieces. On a lightly floured surface, roll each out to the size of a dinner plate. Place 2 rounds on each baking sheet. Divide the greens among the dough rounds, spreading them evenly.

Top the chard with the prosciutto, then crumble goat cheese over each pizza. Bake for 12 minutes, or until the crust is lightly puffed, but not browned. Crack an egg into the center of each pizza, then bake for another 12 minutes, or until the whites are cooked but the yolks are still runny. Serves 4.