Egg-in-a-Hole With Asparagus

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(408)
Comments
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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

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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
Nutritional analysis per serving (2 servings)

591 calories; 40 grams fat; 17 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 33 grams protein; 892 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Ratings

4 out of 5
408 user ratings
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Comments

mjan

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.

Todd

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.

lbswink

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...

Thomas

This was great! The butter on the baking sheet (which was admittedly covered in foil) was not sufficient in standing up to the batter but did slightly better with the eggs. I substituted ramps for the scallions as it's that time of year and I already had them. We really enjoyed it!

Rika

This version sounds delicious. We called grilled bread with an egg fried in the cut out hole “doggy-in-the-window.” Asparagus season is upon us. Looking forward to a lovely brunch.

leeb

This was SO amazing with hollandaise sauce drizzled all over it!

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