Serves 4 | prep 20 mins | total time
- 100g crème fraîche
- 50g vegetarian hard cheese or Parmesan, finely grated, plus extra to serve
- 1 garlic clove, crushed
- 6 asparagus spears
- olive oil
- 4 medium eggs
For the dough
- 1 x 7g sachet dried active yeast
- 2 tbsp olive oil, plus extra for the tray
- 350g strong white bread flour, plus 50g, and extra for dusting
- 1 tsp fine salt
You need to make the dough the night before.
- The day before baking, tip 300ml warm water into a large bowl, sprinkle over the yeast, add the oil; whisk briefly. Tip in 350g flour and the salt and stir with a wooden spoon to make a rough dough. It will be sticky and lumpy – don’t worry about making it smooth. Cover with clingfilm; leave overnight at room temperature to prove.
- The next day, sprinkle the 50g flour over the dough and knock it back, incorporating the extra flour. Tip onto a floured work surface; knead for a few seconds to make a smooth dough. Cover and leave to rest while you make the toppings. Preheat the oven 240°C, fan 220°C, gas 9.
- Mix the crème fraîche, cheese and garlic with lots of black pepper. Shave the asparagus into a separate bowl, using a Y-shaped vegetable peeler to make long strands. Shave the asparagus from either side until you’re left with a thin middle.
- Uncover the dough and, on a lightly floured work surface, roll the dough into 4 oval flatbreads a few millimetres thick. Lightly flour 2 large flat baking sheets and transfer the breads to them. Spread with the crème fraîche mixture, leaving a 1cm border. Put the shaved asparagus over the flatbreads, drizzle with a little oil; bake for 10-15 minutes until the dough is puffy.
- Crack the eggs, one at a time, into a sieve, to drain off the thinner part of the egg white; transfer to ramekins. Tip an egg onto the middle of each flatbread; bake for another 3-5 minutes until the whites are set but the yolks are runny. Scatter with more Parmesan shavings.