I like to think of this dish as a slightly elevated version of a skillet supper typically made by college students and recent grads. It's easy, filling, and the addition of asparagus gives it a springy, sophisticated touch. It's a definite crowd-pleaser, but if you're just cooking for one, it's totally up to you whether you cut the recipe down or tackle both slices on your own.
It has many names, most of which I hadn't even heard of until I tried to describe to a friend what I was making. "Oh, toad-in-a-hole," she said. Which, to me, doesn't really seem to make sense. But call it what you will, it's the same basic idea.
If you don't have a biscuit cutter, a glass is a good substitute for making a hole in the center of the bread. And you can really use any bread you like, so long as it's wide enough to cut the round while leaving enough remaining surface to soak up the yolk (you can use the cut-out center for dipping, as well). I opted for feta because it's my favorite, but other crumbly cheeses would work just as well. To dress things up, a sprinkle of chopped cilantro on top would add bright flavor and color to the finished product.
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About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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