Ingredients

1 Each 12” X 5” Parbaked Rustic Oval Flatbread (#13162)
4 Each Eggs
14 oz Smoked Salmon, Sliced
1 Each Lemon, Zested
2 tbsp. Dill, Fresh Chopped
1 Each Lemon Wedges
Black Pepper
Salt
8 Each Asparagus Stalks

Directions

1
 Boil salted water with a slash of white vinegar in medium sized pot
2
 Grill asparagus until cooked and hold hot
3
 Cut and toast the flatbread, set aside
4
 Top each flatbread with smoked salmon and grilled asparagus
5
 Once the water boils, turn the heat to low and twirl the water. Crack the eggs one by one, in the middle of the whirl. Cook for two to three minutes. When the egg is done, remove from water with slotted spoon and immediately place on top of flatbread
6
 Finish with lemon zest, dill and cracked pepper
4