Asparagus Topped Eggs with Hats is a glammed up version of one of my favorite childhood breakfasts! This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Asparagus Topped Eggs with Hats
Well, “favorite” childhood breakfasts might be a big of an exaggeration. I begged my mom to make extra hats, which were just rounds of bread sauteed in butter. My carb obsession started at a young age. But before I digress any further, I may need to educate a few of you on eggs with hats. This British breakfast dish known by many names is basically an egg cooked in the center of a slice of bread where a round of bread has been removed. Those cutouts became the hats! Thus the name.
What Do You Call It?
At our house, my English major mother called these Egg with Hats On. Pesky improper preposition! Since then I’ve learned that Toad in the Hole is a more common name as well as Eggs in a Basket, Cowboy Eggs, plus numerous other variations. I cooked these up over Easter weekend for Bill and Nick, who was home a short 24 hours. Both were immediate fans, though Nick gave me his asparagus! If you like fried eggs, give this fun recipe a try.
BrunchWeek Recipes and Giveaway!
Check out the AMAZING #BrunchWeek giveaway on Monday’s post for The Best Dutch Baby Pancake Recipe.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime
BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos
BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm
Asparagus Topped Eggs with Hats #BrunchWeek
A classic recipe jazzed up for company.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 2 servings 1x
For Cheese Sauce::
- 1 tablespoon Wondra flour (all purpose is fine, too, but Wondra is less likely to get lumpy)
- 1 tablespoon butter
- 3/4 cup warm milk, plus more to thin if needed
- 2 tablespoons sharp cheddar, I used Cabot’s Seriously Sharp Aged Cheddar Cheese
- 2 tablespoons grated Parmesan
- Salt and pepper to taste
For Eggs with Hats::
- 2 slices bread, I used challah
- 2 tablespoons butter, plus more if needed
- 2 eggs
- 2–4 spears roasted or steamed asparagus, at room temperature (Michigan asparagus is fabulous in season!), cut in half if needed.
- Grated sharp cheddar cheese, to garnish
- Cayenne pepper, to garnish, if desired
- Make the cheese sauce by melting the butter in a medium saucepan. Whisk in the flour and cook for about 3 minutes, while continuing to whisk. Slowly add the milk, whisking until smooth and thick. Strain the sauce, then add cheeses and whisk to combine. Return sauce to pan. Set aside.
- Cut a round of bread out of each slice using a shot glass or cookie/biscuit cutter.
- Heat butter in a medium saute pan. Add bread slices and bread rounds.
- Break an egg into the middle of each slice of bread. Cover pan with lid for a couple minutes until the egg starts to set. Remove lid and check hats to see if they’re browned. When they’re browned, flip all the bread to brown the other sides, adding more butter if needed.
- Once the second side is browned, remove to plates, top with asparagus.Check the cheese sauce. If it is too thick, thin with a little milk and reheat if necessary. Top the asparagus with cheese sauce, more cheese and a sprinkle of cayenne, if desired. Then perch the “hat” over the egg.
- Serve immediately.