Asparagus and Egg Flatbread (Printable)

Thin, crispy flatbreads with asparagus, baked egg and parmesan—ideal for brunch or a light dinner.

# What You'll Need:

→ Flatbread base

01 - 2 thin store-bought flatbreads or naan (about 11 inches each)
02 - 2 tablespoons olive oil

→ Toppings

03 - 12 to 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 freshly ground black pepper
08 - 1/2 teaspoon fine sea salt
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 2 tablespoons fresh chives or parsley, finely chopped (for garnish)

# Method:

01 - Position a rack in the upper third of the oven and preheat to 425°F. Place a baking sheet or pizza stone in the oven to heat.
02 - Brush one side of each flatbread evenly with olive oil and place them oil-side up on a sheet of parchment for 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 - Use your fingers to part the asparagus slightly in the center of each flatbread to form a small well, then carefully crack one egg into each well.
05 - Scatter the remaining Parmesan evenly over the flatbreads, taking care not to cover the yolks directly.
06 - Using the parchment, transfer the flatbreads to the preheated baking sheet or pizza stone. Bake for 10 to 13 minutes, until edges are crisp, asparagus is tender, and whites are set while yolks remain slightly runny. Increase time by a few minutes if firmer yolks are desired.
07 - Remove from the oven, garnish with the chopped chives or parsley, and, if desired, drizzle a little truffle oil before serving.
08 - Slice each flatbread into portions and serve immediately with a light salad or a crisp white wine.

# Expert Advice:

01 -
  • The golden egg yolk turns every bite into a creamy, savory adventure if you bake it just right.
  • This is my secret go-to whenever I want something that looks impressive but barely takes any effort.
02 -
  • If your oven isn’t thoroughly preheated, the flatbread won’t crisp and can turn soggy in the middle.
  • Using warm, room-temperature eggs prevents the whites from being undercooked while the bread crisps.
03 -
  • Moving quickly when sliding the flatbread into the oven keeps the parchment from bunching and spilling all your toppings.
  • A microplane or fine rasp grater delivers the fluffiest, most flavorful parmesan flakes.
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