Asparagus Topped Eggs with Hats #BrunchWeek

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 | A glammed up version of this breakfast favorite known by many names!

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.
Asparagus Topped Eggs with Hats | A glammed up version of this breakfast favorite known by many names!

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 logo

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 Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

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 Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections
Green, Eggs and Ham Burrito from Nik Snacks

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

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Asparagus Topped Eggs with Hats #BrunchWeek

Serves 2 servings     adjust servings

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

A classic recipe jazzed up for company.

Ingredients

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

Instructions

  1. 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.
  2. Cut a round of bread out of each slice using a shot glass or cookie/biscuit cutter.
  3. Heat butter in a medium saute pan. Add bread slices and bread rounds.
  4. 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.
  5. 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.
  6. Serve immediately.

by

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 540kcal Calories from fat 326
% Daily Value
Total Fat 36g 55%
Saturated Fat 20g 100%
Transfat 1g
Cholesterol 261mg 87%
Sodium 552mg 23%
Carbohydrate 32g 11%
Dietary Fiber 2g 8%
Sugars 6g
Protein 22g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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 Asparagus Topped Eggs with Hats | A glammed up version of this breakfast favorite known by many names!
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Comments

  1. I just love your presentation, this is such a perfect recipe for Mother’s Day brunch!

  2. Folks can call it whatever they’d like… I wouldn’t mind calling it breakfast right now:@)

  3. Weird coincidence – I just made its dish last week. I know it as toads in the hole. Yours is much fancier than mine was!

  4. Such a pretty spring dish! Egg and asparagus are fantastic together.

  5. I love eggs this way so fancy too great job liz!

  6. We always called them eggs in a hole. But I like eggs with hats much better! PS, I’d ask for extra hats, too. I have a bit of a carb obsession of my own :). These look awesome, Liz!

  7. Yummy! Nothing like pan toasted bread and eggs. The asparagus and cheese sauce sounds just delish!

  8. Hi there, this is great. I hope you bring it over to Food on Friday as part of Pot Luck. Each month there are now 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole’s Chatter

  9. This looks sooo good.

  10. This looks like a great breakfast for the weekend. I am going to have to try this one.

  11. Egg in the Hole! I love this and I love that you added asparagus to it! I can’t wait to try your rendition.

  12. so confession: until I blogged I never had even heard fo eggs cooked in bread like this…adn have yet to try it lol. But it looks good and your particularly appetizing with asparagus!

  13. Cute! Eggs with Hats! I had to go and read up on the recipe for Peach Custard Tart from the Redhead Baker. Nice post, Liz! Have a great weekend! 🙂

  14. Mmmm… Eggs are like one of my most favourite things to eat, I adore them. 🙂 So this recipe is a total goer for me. Saw asparagus was on special at the green grocer yesterday too, so I have me the ingredients to make for breakfast…. today! YAY!

  15. We use to call these a toad in a hole probably because the hat was eaten before the egg was cooked. 🙂 Love the addition of the asparagus! I think I just found what we’re having for breakfast in the morning. Thanks!

  16. As an Anglophile and kid-at-heart, I very much appreciate the back story and the beautiful how-to on asparagus topped eggs with hats!

  17. Eggs with Hats sounds so much better Toad in a Hole! I have a fried egg most days of the week with avocado toast and I look forward to trying this.

  18. We use the popular toad in a hole. Asparagus and eggs are so wonderful together.

Trackbacks

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  3. […] Egg Dishes: Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake Huevos Gratinados from Palatable […]

  4. […] Egg Dishes: Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake Huevos Gratinados from Palatable […]

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  6. […] Egg Dishes: Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake Huevos Gratinados from Palatable […]

  7. […] Egg Dishes: Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake Huevos Gratinados from Palatable […]

  8. […] Egg Dishes: Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake Huevos Gratinados from Palatable […]

  9. […] Egg Dishes: Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake Huevos Gratinados from Palatable […]

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