EGG-IN-A-HOLE WITH ASPARAGUS
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.
Provided by Melissa Clark
Categories breakfast, brunch, vegetables, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
- In a large, shallow dish, whisk together 1 egg, milk, 1/4 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.
- 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 (2 1/2-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.
- 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.
- 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 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.
- 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 reserved scallions.
ASPARAGUS IN AMBUSH
Categories Milk/Cream Onion Brunch Vegetarian Quick & Easy Asparagus Spring Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a brunch or lunch entrée
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. With a serrated knife cut off the top fourth of each roll to form a lid and with a fork remove and discard the soft inner portion of the bottom sections, leaving two 1/4- to 1/2-inch-thick shells. In a heavy saucepan melt the butter over moderately low heat, brush the insides of the bread shells and the lids lightly with about half the butter, and bake the shells and the lids on a baking sheet in the oven for 8 to 10 minutes, or until they are pale golden and crisp.
- While the shells are baking, cook the onion in the remaining melted butter over moderately low heat, stirring, until it softened. Add the flour and cook the roux, stirring, for 2 minutes. Add the milk in a stream, whisking, and bring the mixture to a boil, whisking. Add the nutmeg, the zest, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 3 minutes.
- While the sauce is simmering, steam the asparagus in a steamer set over boiling water, covered, for 3 to 4 minutes, or until it is crisp-tender. Divide the asparagus between the bread shells, stir the parsley into the sauce, and spoon the sauce over the asparagus. Top the asparagus with the lids.
ASPARAGUS PESTO
Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and stringy to eat. Puréeing lets you sidestep this issue: you keep the peel, and the flavor, but your food processor pulverizes the fibers, even if you use thick spears.
Provided by Mark Bittman
Categories easy, quick, weekday, condiments, dips and spreads
Time 20m
Yield 4 to 6 servings (about 1 1/2 cups)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
- Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 2 grams
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