![]() ![]() Using a spatula, flip the bread slices and cut-outs. Thick asparagus may need more time, in which case leave it in the pan for the next step. 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. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.īake until bread is golden on top, 10 minutes. 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. Place the cut-out rounds alongside the bread slices on the pan. 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. Pour any remaining soaking mixture from bowl onto the bread slices. The bread should be soft and soaked through, but not falling apart.Īrrange soaked bread on one side of the prepared sheet pan. Add bread, and let soak for about 2 minutes per side. 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. Grease a rimmed sheet pan with 1 tablespoon melted butter. Christopher Testani/The New York TimesĢ tablespoons unsalted butter, melted and cooledġ/4 cup plus 2 tablespoons grated ParmesanĢ wide slices sturdy country white bread, such as sourdough or peasant bread (preferably from the middle of the loaf) The asparagus can bake in the same sheet pan. And don't try crossing it with a bagel.įor Egg-in-a-Hole With Asparagus, slice wide pieces of sturdy bread, preferably from the middle of the loaf, with the goal of fitting two eggs into each slice. Then serve this for a light dinner, or for breakfast or brunch. And if you want to double the recipe, use two sheet pans, arranging the bread on one and the asparagus on the other. Broccoli florets, halved cherry tomatoes or Brussels sprouts, or sliced mushrooms all work equally well. You can substitute other quick-roasting vegetables for the asparagus. If your bread slices are smaller, just use one egg in each. The goal is to fit two eggs into each slice, making the dish a bit more substantial than usual. Then cut the widest slices right from the middle to use. One is to choose a crusty bread, such as a sourdough or a country loaf, something sturdy that won't fall apart after bathing in the custard. This is a very straightforward recipe, yet there are a few things to keep in mind. But in order to cook the asparagus at the same time, I moved everything to a sheet pan. ![]() Another name for egg-in-a-hole is bird-in-a-nest, and when you see those yolks nestled cozily into the bread, you understand why.īoth French toast and egg-in-a-hole are usually fried in a pan of butter. Then I cut holes into those Parmesan- imbued slices and cracked eggs right into them to cook. With the additions of runny eggs, roasted asparagus, thyme and scallions, the bread doesn't need any extra oomph. For this version, I streamlined the ingredients, eliminating the paprika, mustard and Worcestershire. Parmesan French toast, a brilliant recipe from Nigella Lawson, is a piquant, cheesy take on the usual maple-soaked staple. At its heart, it's a cross of two eggy bread recipes - Parmesan French toast and egg-in-a-hole - that is served with a pile of roasted asparagus to catch all the saucy yolk. They have cooking techniques that can be seamlessly merged, flavors that build on one another and overlapping dispositions that make so much sense together that the new dish becomes a classic, not a flash-in-the-pan (I'm looking at you, mufgel).Īsparagus egg-in-a-hole checks all the right boxes. ![]() The best hybrid dishes operate on several levels. For every Cronut and brookie bringing delight, there's a ramen burger or pizza taco just waiting to make you shake your head. Hybrid dishes run the gamut from the sublime to the ridiculous. ![]()
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