Thin crispy flatbreads topped with asparagus, a baked egg and parmesan—quick, bright brunch or light dinner.
# What You’ll Need:
→ Flatbread Base
01 - 2 thin store-bought flatbreads or naan (about 28 cm/11 in each)
02 - 2 tbsp olive oil
→ Toppings
03 - 12–14 thin asparagus spears, trimmed
04 - 2 large eggs
05 - 1/2 cup (40 g) freshly grated parmesan cheese
06 - 1/2 tsp lemon zest
07 - 1/4 tsp black pepper
08 - 1/2 tsp sea salt
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - 2 tbsp fresh chives or parsley, finely chopped (for garnish)
# How-To Steps:
01 - Preheat oven to 220°C (425°F). Place a baking sheet or pizza stone in the oven as it heats.
02 - Brush both flatbreads with olive oil on one side. Place the flatbreads on parchment paper for easy transfer.
03 - Arrange the asparagus spears diagonally or lengthwise across each flatbread. Sprinkle with half the parmesan, lemon zest, black pepper, sea salt, and red pepper flakes if using.
04 - Create a small well in the center of each flatbread by slightly parting the asparagus. Carefully crack one egg into each well.
05 - Sprinkle the remaining parmesan over the top.
06 - Transfer the flatbreads (with parchment) onto the preheated baking sheet or pizza stone.
07 - Bake for 10–13 minutes, or until the flatbread edges are crisp, the asparagus is tender, and the egg whites are set but yolks are still slightly runny.
08 - Remove from the oven. Garnish with chopped chives or parsley. Slice and serve immediately.
