Asparagus and Eggs and a Hole

jlheuer

Jul 7

This recipe is a cross between Parmesan French toast and Egg in a Hole. Egg in a Hole is basically an egg fried in a hole cut into a piece of bread. Sometimes it is called Toad in a Hole but on further research, Toad in a Hole is sausages embedded and baked into a Yorkshire Pudding batter. So not at all the same.

The recipe we tried was Egg in a Hole with Asparagus by Melissa Clark. It made a very nice light supper. You need wide slices of bread so if you have a boule and you are close to cutting the middle slices you probably have the right size for this recipe. But if you only have small slices just use them and only put one egg in each. Also this calls for asparagus but if that isn't your favorite feel free to substitute sliced mushrooms, broccoli florets, brussels sprouts,...whatever.

So here goes:

Ingredients

2 Tbls unsalted butter, melted and cooled
5 large eggs
1/3 C milk
1/4 C plus 2 Tbls grated Parmesan
Salt and pepper
2 wide slices of sturdy white bread (sourdough or peasant bread)
8 oz. asparagus
3 scallions, thinly sliced
3 fresh thyme sprigs
1 Tbls extra virgin olive oil

Preparations:

Heat oven to 425 degrees, and brush a large sheet pan with some of the melted butter.
In a large shallow dish (big enough for the bread), whisk together 1 egg, milk, 1/4 C Parmesan, pinch of salt and pepper and half of the melted butter. Add bread and soak for about 2 minutes per side. The bread should be soaked through but not falling apart.
Arrange the bread on one side of the sheet pan. Pour any remaining soaking mixture on to the bread. Using a cookie cutter or a knife, cut 2 (2 1/2") holes in each slice of bread. Place the cut out rounds alongside on the pan.
On the other side of the pan add the asparagus, half of the scallions, thyme and a large pinch of S & P. Drizzle with olive oil, toss well and spread into an even layer.

5. Bake until bread is golden on top, about 10 min. Check the asparagus, if done, remove, if not, leave in the pan for the next step.

6. Flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes. Season with salt and pepper and sprinkle remaining Parmesan on top of egg s and bread. We cracked our eggs into a small bowl and tipped them in to the holes.

Drizzle remaining butter onto the bread.

7. Return pan to oven and bake until eggs are barely set, about 5-7 minutes. The yolks and some of the whites should slightly jiggle. (Note: the eggs will continue to cook on the hot sheet pan, so if you like runny yolks, err on the side of early removal. We did not and our yolks were not runny as we prefer). You just don't want the whites to be translucent.

To serve, place egg toasts on plate, top with asparagus and garnish with remaining scallions. A glass of Sauvignon Blanc is a very nice accompaniment.