- 1 package store-bought naan bread (or house-made naan bread*)
- Olive oil
- 1 1/3 cups fresh ricotta
- ¼ cup shredded Parmesan cheese
- 2 cloves garlic, minced (or substitute green garlic)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound asparagus
- 1 egg per naan
Heat the oven to 400º.
Transfer the flatbreads to the baking sheet then brush the dough lightly all over with olive oil. Combine the ricotta, Parmesan cheese, garlic and parsley, season with salt and pepper to taste. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. In a small bowl, toss the ribbons with 2 teaspoons of olive oil. Spread the cheese mixture all over the flatbreads, leaving a ¼-inch border around the edges. Evenly distribute the asparagus on top of the cheese.
Bake for 10 to 12 minutes, rotating halfway through, until the crust is fully baked and golden brown.
Gently fry the eggs until whites are set but yolks are still runny, about 2–3 minutes each.
Transfer the flatbreads to a work surface and place one fried egg on top of each naan. Cut into halves or wedges and serve immediately.