Egg-in-a-Hole With Asparagus

Name: Egg-in-a-Hole With Asparagus
Total time: 30 min
Yield: 2 servings
Ingredients: 2 tablespoons unsalted butter, melted and cooled; 5 large eggs; 1/3 cup whole milk; 1/4 cup plus 2 tablespoons grated Parmesan; Salt and freshly ground black pepper; 2 wide slices sturdy country white bread, such as sourdough or peasant bread (preferably from the middle of the loaf); 8 ounces asparagus, trimmed; 3 scallions, thinly sliced; 3 fresh thyme sprigs; 1 tablespoon extra-virgin olive oil

By Melissa Clark

Published June 3, 2022

Egg-in-a-Hole With Asparagus — Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

Total Time: 30 minutes
Rating: 4(453)
Comments: Read comments

What would you get if you crossed savory Parmesan French toast with egg-in-a-hole and served it beneath a pile of roasted asparagus? An easy, vegetable-focused brunch or light dinner that you can make on a single sheet pan. The key here is to use wide slices of bread large enough to hold two eggs each: Choose slices from the middle of the loaf. (If your bread slices are smaller, just use one egg in each.) Feel free to substitute other quick-roasting vegetables for the asparagus. Broccoli florets, halved cherry tomatoes or brussels sprouts, or sliced mushrooms will all work equally well. And if you want to double the recipe, use two sheet pans, arranging the bread on one and the asparagus on the other.

Featured in: When Egg-in-a-Hole Meets Savory French Toast

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:2 servings

2tablespoons unsalted butter, melted and cooled
5large eggs
⅓cup whole milk
¼cup plus 2 tablespoons grated Parmesan
Salt and freshly ground black pepper
2wide slices sturdy country white bread, such as sourdough or peasant bread (preferably from the middle of the loaf)
8ounces asparagus, trimmed
3scallions, thinly sliced
3fresh thyme sprigs
1tablespoon extra-virgin olive oil

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
Step 2
In a large, shallow dish, whisk together 1 egg, milk, ¼ cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
Step 3
Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2½-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
Step 4
On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
Step 5
Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
Step 6
Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
Step 7
Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
Step 8
To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5

453 user ratings

Have you cooked this?

Comments

mjan3 years ago

Cover a sheet pan or cookie sheet with parchment paper, and then "grease" it with olive oil or butter. Makes clean up a breeze and gets the same results.

Todd3 years ago

I've been making a version of this for years. I suggest using a well-seasoned cast iron pan. Add a generous amount of olive oil to the hot pan, place hole-y bread, crack in egg, grate fresh parm over, flip when melted, parm the other side. remove when eggs are fully set. You will have a wonderful, slightly browned, parm crust and velvety eggs.

lbswink3 years ago

I think I would par boil the asparagus. I never seem to have much luck with simply putting them in the oven. They are a bit crunchier than I like--but that's just me...

Lori3 weeks ago

Excellent. Did not have asparagus, so made with cherry tomatoes in the toaster oven. Toaster oven info: Use BAKE setting at 425. Line pan with foil (no parchment in toaster oven). You need to put olive oil on the foil or hit it with some non-stick spray. Mine was GLUED to the foil at the end of the first 10 minute bake. I would reduce the cook time; maybe 6 - 7 minutes each side each side depending on how done you want your eggs. 10 minutes was too long for me but ovens vary.

Juliet4 weeks ago

Does not work with scrambled eggs. They ran out of the whole and spread around the pan.

Erin R1 month ago

Made these for breakfast yesterday - delicious! I roasted a pan of asparagus and another pan of cherry tomatoes, mushrooms, and broccoli. I didn’t have Parmesan so my egg and milk mixture had no cheese, but when I added the eggs to the toast, I grated some Gruyere on top. Will make again!

Private comments are only visible to you.