It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception.

However, the idea of doing that to a sweet dish seems totally foul.

Considering that eggs are ingredients in many desserts, like cake batters, curds, and meringues, why would that be? It's not just that they're not sweetened, because you can use, for example, unsweetened cream cheese in both a sweet pastry or a savory one.

Am I wrong in my premise? Are there sweet dishes with eggs that are used without mixing them into the other ingredients?