Par cook trimmed asparagus in ½ inch boiling water for 3 minutes. Remove to a paper-lined plate and pat dry.
On a lightly floured surface, roll thawed pastry into 16x12 in a rectangle. Transfer to a parchment-lined baking sheet. With a sharp knife, score 1 inch from the edge to mark the rectangle. Use a fork to pierce dough inside the marks at ½ inch intervals to keep the pastry from rising too high during the first bake.
Brush pastry evenly with olive oil, be sure to brush the edges. Sprinkle the entire surface evenly with Everything Bagel Spice. Bake pastry for 10-15 minutes.
Remove pastry from the oven. Add ½ of the cheese and arrange asparagus in a single layer over the cheese. Place sliced heirloom tomatoes over the asparagus. Season with pepper and salt and finish by adding remaining shredded cheese over the vegetables.
Bake for 10 minutes
Remove from oven and add two balls of burrata cheese. Bake an additional 5 minutes or until burrata is just soft.
While the pastry is cooking, poach 6 eggs to soft center and drain on a paper-lined plate
Remove pastry from the oven. Garnish with the eggs and drizzle with more olive oil and dress with a fresh chiffonade of basil. Cut into wedges and drizzle with balsamic vinegar.