Have you ever wished that time would pass faster let’s say to be able to enjoy some warmer weather or finally wrap up your PhD, but also in the same time to have it move slower so you can have time to finish all the work you have to do in the meantime? As it happens, you cannot change how fast or slow time moves and as proof of that as of last week I am in my last year as a 20 something year old…yikes! 🙂 It’s been about a week of good food and catching up with friends, but it is again time to get back to planning some tasty homemade meals and keep up with my running. This Saturday, I am actually participating in the Chicago Urban Race with a few co-workers so besides running, I also need to sharpen up my clue solving skills! Any advice is much appreciated 😉
As you may have noticed, I really like my spring asparagus and this is a recipe I’ve been meaning to try for quite sometime. I was not quite sure how it will turn out, but I am happy to report that it made for a great breakfast! It could, of course, also be served as an appetizer.
Ingredients (makes 1 flatbread):
- 1/2 dough recipe from here
- olive oil
- 2 slices of prosciutto
- 5 – 7 asparagus spears, ends snapped
- 1/4 – 1/2 cup cheese (I used a combination of mozzarella and cheddar)
- 1 egg
- parmesan shavings (optional)
Preheat oven to 400 F. Roll out the dough. Brush with olive oil. Top with prosciutto and asparagus.
Top the asparagus with cheese.
Carefully break the egg making sure it stays contained.
Bake for 15 – 20 minutes or until the dough and egg are cooked. Sprinkle with parmesan and serve warm.
You can also choose to fry the egg independently and then place it atop the flatbread, but I chose to bake mine. The top of the egg did get a bit more cooked than I was hoping for, but the middle was still nice and soft!