Egg-in-a-Hole With Asparagus Recipe (2024)

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.

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...

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.

I don't like crunchy asparagus, either. My trick is to place the asparagus on top of a piece of aluminum foil, positioned so that I can fold a couple of inches of foil over the asparagus tips to prevent them from charring while the uncovered stalks continue to cook till tender.

At Camp Wel-Met, we called it Rocky Mountain Toast. Best made in a big frying pan over a bed of coals after sleeping out under the stars, in a lean-to we made.

Terrific recipe, loved it for the oven vs stovetop. I used parchment on baking sheet and skipped the butter. Might add some next time for flavor. Used leftover kalamata bread. Essentially no clean up. Will be a go to recipe for hosting many for brunch.

I've made Nigella's toast a few times on the stove top using a non-stick pan, and it worked fine. Firing up the oven for just toast and eggs seems like using a fire hose to wash a dish. I'm sure this would work fine on the stove top and use a lot less energy.

We called ‘em Wyatt eggs, ‘cause that’s the name of the woman who taught my mom to make them. Cut the center out of the bread with a juice glass. Butter both sides of bread and “hole”, place all in hot skillet, put egg in cutout, and fry, flipping once. If the yolk breaks, so much the better, but if it doesn’t, lots of good dipping!

As a resident of Gulf Coast Texas, it is incomprehensible to me to turn my oven on to 425 as the temperature outside approaches 100. I'm guessing this yummy recipe could easily be adapted to the stove-top. I've been eating sauteed aparagus with fried eggs all this spring, so why not add savory french toast to that same big skillet?

A lot of work and an OK DISH for a light supper. Great concept, which I found ho-hum. I used the best ingredients: farm eggs, just picked local asparagus and bread from a great bread bakery. I’m not sure what I’ve had done instead except not to make it again.

I abhor runny eggs. I don’t begrudge anyone else their preference, but the thought of putting uncooked egg in my mouth makes me gag. They don’t have to be cremated, just cooked through. Any suggestions on timing for getting the eggs completely cooked? I’d really like to try this & I know hubs would dig it.

I look forward to trying this new spin on a family favourite - we call them “toad in the hole” in this part of Canada. I will likely use a smaller piece of the loaf and have a single egg per slice because I like to flip the egg. To cut the hole I use any glass or cup that fits the day’s bread shape - its bread you don’t need a fancy cutter!

We call them "bull's eyes" and would never use an oven. A frying pan works great with asparagus cooked on the side. On the other hand, why the asparagus?

I make, love Asparagus on Toast - Toast (yummy egg challah from LA Bakery), Roasted Asparagus (just olive oil), Pierre Franey's Asparagus w/Sieved Egg recipe (the sieved egg part), delicious!

Or simply butter the bread slices, cut out the hole, place them & some butter in a skillet, break eggs into the holes, flip when brown - is delicious w/o all the extra effort...

Brunch for one: While reading this recipe I had some roasted asparagus to use up and two pieces of country white bread. And was hungry. Funny how that happens.Sprinkled thyme on the asparagus and reheated it in toaster oven on foil it had been wrapped in while making the rest in an 8-inch cast-iron frying pan using a little butter and a little olive oil. Could have fit 2 eggs in each slice of bread, but used one each, cutting the holes with a small juice glass. Tight fit, but it worked. Nice!

There's a wonderful scene near the end of the movie "Moonstruck" when Olympia Dukakis and Cher are having breakfast and they make a version of this recipe. I remember seeing it and thinking "Gee, other people do this, too!" (: )

Amazing recipe. 25 minutes and you can serve an upscale breakfast. It should go without saying, but high quality bread and parmesan will make or break the recipe. Use a cookie cutter to give a custom shape to the basket hole like a pumpkin or maple leaf. I had no problem with crunchy asparagus. I actually had to take my asparagus out before the ten minutes were up. Remember to lay out the asparagus in a single layer.

The second time we made this, reduced richness/fat a bit, great result. Butter - wiped 2tsp onto half the sheet pan with a paper towel, none in the egg batter. Milk - low-fat is fine. Parm - enough in the egg batter, didn’t use the 2tbs extra.Asparagus: to our taste, thicker asparagus is good here, totally fine with 16 minutes at 425FCooking time: 6 minutes on the eggs wasn’t hard boiled, but mostly set. Will check at 4:30 next time.

Easy and hearty and good

Alas, no Parmesan in the fridge! How did that happen?Gruyere was OK substitute. Good Sunday brunch.

I have done similar takes on the egg-in-a-hole concept, some of them mentioned here, but I had never done anything like this French-toastie-deliciousness version. Nicely done. I will keep this for the next brunch crowd I have. I cooked it 6 minutes, thinking they weren’t quite done, but next time I’ll leave it at 5 because I like the yolks runnier than 6 min version.

I put some bacon on another sheet pan, it cooked in roughly the same time as everything else. All together it makes a great brunch!

This was delicious. I used a hearty country cheese bread, but I did also try a red fife sourdough. Both were excellent. I used the suggestion of parchment paper. The asparagus roasted to a perfect texture. I will definitely make this again.

Be generous with the salt. Scallions are key- I’d double the amount next time. I added cherry tomatoes and they provided some needed acid. And finally, watch those eggs! I overcooked mine and I know it would have been 10 times better with a runny yolk.

My bread slices weren’t big enough for two holes, but otherwise I followed directions. Kept the asparagus in for the whole time, and it was perfect. I cooked the eggs for about 8.5 minutes as I can’t stand runny eggs…they were jammy. Liked the dish!

Among sailors "egg-in-a-hole" is known as "hurricane eggs" as the hole in the bread keeps the egg in the pan in a storm.