1. Preheat oven to 450°F.
2. Unroll refrigerated Flatbread Dough and roll up long edges to form a boat-like shape. Brush with olive oil and fill with blend of cheeses. Place on baking sheet with parchment paper and bake for 15 minutes or until golden brown.
3. Pull the boat out of the oven and crack an egg in the center. Bake for another 5-6 minutes until egg has set. Cooking time may vary depending on your oven. (The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese.)
4. Remove from oven and add pieces of butter to the melted cheese and top with chives, then serve by mixing the cheese and egg with a fork. Break pieces of bread off the edges and dip into the center, fondue-style.