Yes yes, I know.

This ingredient combo might be looking a little familiar.

(Or not, if you’re new to these parts.)

But when something simply works, you just gotta let it be.

Like eggs + asparagus + Parmesan.

Bam that’s a winning springtime combo right there.

Sometimes a trendy bowl preparation is not going to cut it though.

Okay, I do have much love for bowls, but something hot and crispy was sounding much more appealing at the time.

And a few tortillas were sitting in my fridge begging for some attention… so yeah.

I’m normally not a fan of super thin crust pizzas because they’re pretty much a waste of my time, and if I wanted to put toppings on a cracker I would have done so in the comfort of my own kitchen instead of making the effort to go out for food.

*Deep breath*

However, whole wheat tortillas happen to be on my good side.

No prep required!

You see, this “pizza” (or what ever you want to call it) comes together in literally less than 15 minutes.

Unless you’re a kitchen newb and botch the first 11 eggs you attempt to poach.

No judgement.

You got this!

All you have to do is crispify a whole wheat tortilla, then top it with freshly grated Parmesan cheese, crisp-tender asparagus (sautéed in extra virgin olive oil with spicy red pepper flakes), your perfectly poached egg, sliced scallions, salt, and fresh ground black pepper.

Ta-daaa!

Breakfast, lunch, dinner, or drunchy snack is served.

P.S. You could certainly top this masterpiece with not one, but two poached eggs.

P.P.S. If you manage to get your hands on some gluten-free tortillas go ahead and utilize those suckers.