Preheat oven to 475 degrees.

Make béchamel sauce 

In a small skillet, melt the butter over medium heat, then whisk in the flour. Cook, stirring semi frequently, until the sauce begins to foam and is fragrant, 2-3 minutes. Stream in the warmed milk, stirring constantly, until the the sauce is smooth, 3 minutes. Remove from the heat, then add the nutmeg, black pepper, gruyere, and chives. Press a sheet of parchment onto the top of the sauce and set aside.

Using a rolling pin, roll the dough out to about a 15’’ x 10’’ rectangle. If you have trouble rolling the it out, allow the dough to rest for a few minutes, this allows the gluten to relax which makes shaping easier. Spread onto a lightly greased 15.5×10.5 (or similar sized) baking sheet. Stretch the dough into the corners as best as possible, but be gentle and avoid tearing. If desired, fold over the edges 1/2’’ to create a small crust.

Spread the béchamel onto the pizza dough in a single layer. If the sauce is too thick, stir in a generous splash of warmed milk to loosen. Reserve 2 Tbsp bacon to garnish, then sprinkle on the remaining pieces in a single layer over the sauce. Bake 10-12 minutes until the crust is barely golden.

While the pizza bakes, fry or coddle your eggs sunny side up—cook to your liking, you can even scramble them if desired.

Remove pizza from oven and add the eggs on top of the pizza. Sprinkle with the cheddar cheese and remaining 2 Tbsp of bacon, then broil under high for 2-3 minutes until cheese melts. Remove from the oven and serve warm.