Combine greek yogurt, white wine vinegar, dill, lemon, pepper, and garlic powder in a small bowl. Set aside.
Preheat the oven to 400 F and brush a thin layer of olive oil over the naan. Toast the naan for 5-6 minutes, until it turns golden brown and is lightly toasted.
While the naan is toasting, heat a medium sized pan with 2 tablespoons of olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and sauté for 4-5 minutes or until the mushrooms begin to soften and turn golden brown. Set aside.
In the same pan, prepare the fried eggs. If needed, add another tbsp of olive oil or butter to the pan. Crack the eggs into the pan and fry until the white part has set.
To assemble the breakfast pizzas, spread the lemon dill sauce over the naan, top with mushrooms, asparagus, tomatoes, and one fried egg.