6 slices of bacon, any type
6 asparagus spears, trimmed
2 8-inch whole wheat pita breads
6-8 large, thin slices Cheddar, Swiss or other flavorful cheese (I like Dutch gouda)
2 large sprigs of thyme (optional)
2 Tbsp grated Parmigiano-Reggiano or shredded Gruyere or other cheese
2 eggs, at room temperature
Fresh black pepper, to taste
Preheat oven to 425°F.
On the stove top, place bacon in a nonstick frying pan over low heat. Cook until bacon is browned but not crisp on both sides. Remove from the pan onto a plate covered with a paper towel, and dry the bacon.
In a small sauce pan, bring a couple of inches of water to the boil. Drop in the asparagus spears, and cook for 1 minute. Drain and rinse under cold water to stop the cooking action. Dry the asparagus on a towel, and set aside.
Set the pita bread on a rimmed baking sheet. On each pita, layer the sliced cheese, then the bacon, then the asparagus. Scatter thyme leaves here and there. Top with grated Parmigiano-Reggiano, then a bit of black pepper.
Place the baking sheet in the oven and bake for 5 minutes, until the cheese starts to melt. Remove from the oven (do not turn the oven off).
Without breaking the yolk, carefully crack one egg into a small bowl. Then slide the egg onto the center of one pizza. Repeat with the second egg. Return the pizza to the oven and cook for 10 minutes, or until the egg white is just set and the yolk is still runny. Remove from the oven, sprinkle with more pepper, and serve hot.