Crisp flatbread with asparagus, baked egg and parmesan, finished with lemon zest and chives for bright, savory bites.
# Ingredient List:
→ Flatbread Base
01 - 2 thin store-bought flatbreads or naan (11-inch each)
02 - 2 tablespoons extra-virgin olive oil
→ Toppings
03 - 12–14 thin asparagus spears, trimmed
04 - 2 large eggs
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/2 teaspoon lemon zest
07 - 1/4 teaspoon ground black pepper
08 - 1/2 teaspoon sea salt
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 2 tablespoons fresh chives or parsley, finely chopped (for garnish)
# Directions:
01 - Preheat oven to 425°F and place a baking sheet or pizza stone inside to heat through.
02 - Brush one side of each flatbread evenly with the olive oil and place them oil-side up on a piece of parchment for easy transfer.
03 - Lay the trimmed asparagus spears diagonally or lengthwise across each flatbread; sprinkle half of the grated Parmesan, the lemon zest, black pepper, sea salt, and red pepper flakes if using.
04 - Part the asparagus slightly near the center of each flatbread to form a small well and carefully crack one large egg into each well.
05 - Scatter the remaining Parmesan evenly over the flatbreads, taking care not to disturb the eggs.
06 - Transfer the parchment with the flatbreads onto the preheated baking sheet or pizza stone and bake for 10–13 minutes, until the edges are crisp, asparagus is tender, and the egg whites are set while yolks remain slightly runny; increase time if firmer yolks are desired.
07 - Remove from the oven, garnish with the chopped chives or parsley, and, if using, drizzle a small amount of truffle oil for extra flavor.
08 - Slice each flatbread into portions and serve immediately alongside a light salad and a crisp white wine if desired.
