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.