This creamy, cheesy flatbread is what dreams are made of! Top with mushrooms, fresh spring asparagus and floral rosemary for a flatbread you soon won't forget!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded(ContainsMilk)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim and discard bottom 1-inch from asparagus. Cut asparagus into 1-inch pieces. Thinly slice mushrooms. Strip rosemary leaves from stems, then finely chop. Tear mozzarella into 1/2-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mushrooms, asparagus and rosemary. Cook, stirring often, until veggies are golden-brown and tender crisp, 5-6 min. Season with salt and pepper, to taste.
Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Bake in the middle of the oven until golden-brown, 4-5 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
Flip flatbreads, then spread cream cheese over top. Top with asparagus-mushroom mixture, then mozzarella. Sprinkle Parmesan over top. Bake assembled flatbreads in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
When flatbreads are done, let cool for 1-2 min. Cut flatbreads into slices. Divide flatbreads between plates. Sprinkle chili flakes over top, if desired.
In step 4, while flatbreads bake, heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny! If preferred, pan-fry eggs using 1 tbsp oil — instead of butter.) Top each flatbread with a fried egg before slicing and serving.