I love the way this dish developed from a basic, local breakfast to an inventive global version. It was just bread and eggs, familiar, hearty and very homey. But then you throw on some tomato sauce, powdered milk and an egg-milk cream sauce (I substitute cream for the powdered milk because hell yeah) and the thing fucking transforms. The clean, straightforward flavors transform into creamy and a little sweet and tart, far richer tasting. It also gives it that new, modern look that makes it look like a restaurant menu item