Whisk the flour, sugar and salt together in a medium bowl. Using a pastry cutter, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. (Add one more tablespoon of water if the mixture seems to dry.)

Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerator for at least one hour or up to three days.

Preheat the oven to 425 F. Line a large baking sheet with parchment paper and set aside.

Remove dough from refrigerator. On a lightly floured surface, roll the dough into a 14 inch circle. Transfer dough to the prepared baking dish. Sprinkle cheese onto dough to within an inch and a half of the edge.

Arrange the prosciutto and asparagus on top of cheese and fold the edges of the dough over.

Bake for ten minutes. Remove from oven and crack eggs carefully into the middle. Season with salt and pepper. Bake for 10-15 additional minutes, depending on how runny you like your eggs.