Egg-in-a-Hole With Asparagus

Heat oven to 220°C. Grease a rimmed sheet pan with 1 tablespoon melted butter.

In a large, shallow dish, whisk together 1 egg, 120 ml milk, 60 ml grated Parmesan, a large pinch of salt and pepper, and a tablespoon melted butter. 

Add 2 wide slices of sourdough bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.

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 a 5 cm hole in each of the slices of soaked bread. Place the cut-out rounds alongside the bread slices on the pan.

On the other side of the sheet pan, add 225g green asparagus, 1,5 thinly sliced spring onions, 3 fresh thyme sprigs and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.

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.

Using a spatula, flip the bread slices and cut-outs. Crack 2 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle 2 tablespoons grated Parmesan on top of eggs and bread.

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.

To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with sliced spring onion .

(Here Melissa Clarks original recipe)

Follow me on Instagram @peterschoenmaker7and have a look at my book Breakfast in Gascony on Amazon for your Kindle