While these individual flatbreads taste most delicious while still warm from the oven, you can also pack them into a basket, backpack, or briefcase for anytime enjoyment. Wrapped in parchment or waxed paper, they'll stay fresh for about 24 hours.
On a floured surface, roll the dough out into 6 four-inch rounds. Brush the edge of each round with olive oil. Spread each round with crème fraîche. To each round, Add 2 slices of prosciutto, 3 asparagus tips, and some Jarlsberg cheese. Bake in a 425°F oven for 10 minutes, then add 2 eggs (or 1 small chicken egg) and bake for a further 6-7 minutes, or until the edges are crisp and golden.