Warm flatbread in a low oven or on a warming tray.

Spread cooked onions evenly over flatbread. Add cooked beef, spreading to cover. It’s okay if every area is not covered with both onions and meat, but it should be fully scattered and not sparse.

Drizzle decoratively with barbecue sauce and creamy dressing (see below). Sprinkle with fried onions and top with a few soft-cooked eggs (see below) and chopped chives. Serve warm or at room temperature.

In a small bowl, whisk oil, mayonnaise, garlic, soy sauce, mustard, sugar, salt and pepper until smooth and emulsified.

Bring a medium pot of water to a boil, then lower heat to medium-low, to a gentle boil. Add six eggs carefully and cook for six and a half to seven minutes. Immediately drain water and place eggs in an ice-water bath to stop them from cooking further and help them peel more easily.