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.
Note: This recipe can easily be doubled to feed more.
- Yield:Serves 2
- Active time: 15 minutes
- Total time:15 minutes
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 bunch asparagus (12 to 20 medium stalks), ends trimmed and stalks cut into 1- to 2-inch pieces
- Pinch of dried red chili flakes
- 2 tablespoons butter
- 2 slices of bread, wheat, brioche or pullman with a 2-inch round cut out of the center with a biscuit cutter or small cup
- 2 eggs
- 1 ripe Hass avocado, cubed
- ¼ cup crumbled feta cheese
- Lemon wedges, for serving
- Extra-virgin olive oil, for serving (optional)
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the shallots, season with salt and pepper, and cook until softened, about 2 minutes. Add the asparagus and chili flakes and cook until slightly browned, 4 to 5 minutes. Remove the pan from the heat and place the asparagus on warm serving plates.
Return skillet to medium heat and add the butter, swirling it around the pan until melted. Add the bread and crack each egg in their respective holes. Season with salt and pepper and allow to cook until golden brown on the bottom, about 2 minutes. Carefully flip the bread and eggs with a spatula and season with salt and pepper. Cover and allow to cook until the white is set, about 2 minutes longer. Place the eggs and toast over the asparagus, top with the avocado, and sprinkle with the feta cheese. Squeeze with lemon juice and drizzle with the olive oil, if using.