Burrata with filled tigelle on mixed salad

An easy quick lunch or supper with quality products. Vary tigelle fillings; I used fridge leftovers. A long name for a simple recipe!
INGREDIENTS FOR 2 PEOPLE
1 burrata
Tigelle, homemade or supermarket flatbreads
2 eggs
2 tablespoons grated Parmigiano
3/4 boiled asparagus spears
Confit or oil-packed dried tomatoes
Black olives, two tablespoons
Mixed salad leaves
Salt, pepper
Extra virgin olive oil
I drain burrata on kitchen paper, removing from fridge at least two hours before to enjoy flavour, not cold.
I crack eggs with Parmigiano, salt and pepper.
I lightly beat.
I heat oil and scramble eggs in a small pan.
I roughly chop boiled asparagus and dress with oil, pepper and salt.
I chop tomatoes and olives and reserve.
I dress salad on a platter and add burrata.
I warm tigelle on a griddle or toaster.
I fill with assorted ingredients and arrange around burrata.
I add pepper and oil, cut burrata at serving and lightly dress.
Prepare extra hot plain tigelle: guests will enjoy them. Other fillings include tuna, capers, fresh tomato and anchovies.