Asparagus Topped Eggs with Hats

Asparagus Topped Eggs with Hats is a glammed-up version of one of my favorite childhood breakfasts! It will become a new favorite of yours with your first bite!

Also known as Toad in the Hole, Egg in a Basket along with 60+ variations, it’s basically pan-fried toast with a round cut out to place an egg. Adding a cheese sauce and asparagus, make for an easy, elegant breakfast that’s worthy of company!

Why You’ll Love this Toad in a Hole Recipe

• This is a fun, creative way to serve eggs and toast.
• Try this version or just a simple egg broken into the hole in the bread, then pan-fried.
• It’s a tasty way to get your children to eat eggs!

Well, “favorite” childhood breakfasts might be a bit 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 buttered bread where a round of bread has been removed. Those cutouts became the hats! Thus the name.

Expert Tips

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.

• Butter your bread with salted butter. Don’t think about using margarine as the flavor of real butter is best.
• PRO-Tip: Cold eggs are much easier to break than room-temperature eggs. If you don’t want yolk in your whites, try an egg right out of the refrigerator.
• For a more basic version, skip the sauce and serve with a nice side of bacon or sausage.
• Choose whatever kind of bread you prefer. My mom would use sandwich bread, and I love eggy challah. For a slightly healthier option, whole wheat or whole grain bread are hearty alternatives.
• Don’t like fried eggs? Whisk the egg with some milk, pour it into the whole, and cook until set. Cover with a lid if needed.
• Cut out different shapes for the holidays. Try a heart, Christmas tree or triangle, star for the 4th of July, etc.
• PRO-Tip: For a low-carb version, cook the egg in the middle of a thick ring of a red or green bell pepper.
• Top with chopped cooked bacon or shredded cheese instead of a cheese sauce.

I cooked these up over Easter weekend for Bill and our son, Nick, who was home for 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 for your family or next weekend guests! 

Frequently Asked Questions

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• The Best Cinnamon Rolls Recipe
• Buttermilk Banana Bread
• Fresh Fruit Salad
• Spinach Fritatta
• Sun-dried Tomato Quiche
• More Brunch Recipes
• More Egg Recipes

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The Recipe:

Asparagus Topped Eggs with Hats Recipe

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Yield 2 servings

A classic Toad in the Hole 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
• 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 cut in half if needed.
• 1/4 cup 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.
2. Strain the sauce, then add cheeses and whisk to combine. Return sauce to the pan. Set aside.
3. Cut a round of bread out of each slice using a shot glass or cookie/biscuit cutter.
4. Heat butter in a medium saute pan. Add bread slices and bread rounds.
5. Break an egg into the middle of each slice of bread. Cover pan with a lid for a couple of 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.
6. Once the second side is browned, remove to plates, top with asparagus.
7. Check the cheese sauce. If it is too thick, thin with a little milk and reheat if necessary.
8. Top the asparagus with cheese sauce, more cheese, and a sprinkle of cayenne, if desired. Then perch the "hat" over the egg.
9. Serve immediately.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 635Total Fat: 42gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 296mgSodium: 1013mgCarbohydrates: 37gFiber: 2gSugar: 3gProtein: 28g

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