Asparagus Topped Eggs

There’s something undeniably charming about the dish Asparagus Topped Eggs. I remember the first time I decided to make it—it was a sunny Sunday morning, and I was craving a breakfast that was both comforting and a little gourmet. With a fresh bunch of asparagus from the farmer’s market and some eggs, I felt inspired. I popped on some music, poured myself a cup of coffee, and started whipping up this delightful recipe. The simplicity of the ingredients combined with the elegance of presentation makes Asparagus Topped Eggs a perfect dish for brunch gatherings or a special treat during the week.

Asparagus Topped Eggs Shopping List

The ingredients for Asparagus Topped Eggs are simple yet work harmoniously to create a delightful dish. Each ingredient brings its own unique flavor and texture, contributing to the overall experience.

• 1 tablespoon Wondra flour – Perfect for creating a smooth cheese sauce, Wondra flour is less likely to clump than regular all-purpose flour.
• 1 tablespoon butter – Adds richness and creaminess to the cheese sauce, enhancing the overall flavor.
• 3/4 cup warm milk – This is essential for making the cheese sauce creamy and smooth, helping to blend the flavors beautifully.
• 2 tablespoons sharp cheddar – This cheese adds a tangy depth that pairs wonderfully with the mildness of the eggs.
• 2 tablespoons grated Parmesan – Brings a nutty flavor and enhances the sauce’s richness.
• Salt and pepper to taste – Essential for seasoning, bringing out the best in all the ingredients.

Recipe Directions for Asparagus Topped Eggs

Making Asparagus Topped Eggs is a delightful process that comes together in just a few steps. Let’s dive into the preparation and cooking to create this scrumptious dish.

1. Start by making the cheese sauce. In a medium saucepan, melt the butter over medium heat. Once melted, add the Wondra flour and whisk continuously for about three minutes. You want it to be light and bubbly, without browning.
2. Gradually pour in the warm milk, continuing to whisk until the mixture is smooth and thick. Look for a velvety texture, which will be the base of your sauce.
3. Strain the sauce to remove any lumps, then add the sharp cheddar and Parmesan, whisking until both cheeses are melted and well combined. Set this cheesy delight aside while you prepare the next steps.
4. Next, cut rounds out of each slice of bread using a shot glass or cookie cutter. These will serve as the “hats” for your eggs.
5. In a medium sauté pan, heat a bit more butter. Once hot, place the bread slices and rounds in the pan. Cook until they are golden brown and crispy, which should take about two to three minutes on each side.
6. Break an egg into the center of each bread slice. Cover the pan with a lid to allow the eggs to set. This step typically takes a couple of minutes; keep an eye on them to ensure the whites are cooked.
7. Once the eggs have started to set, remove the lid and check the bread hats for browning. If they’re golden, carefully flip them to brown the underside, adding a little more butter if the pan seems dry.
8. When both sides of the bread are browned, transfer them to plates. Meanwhile, take a moment to ensure the asparagus is prepped and cooked if necessary.
9. Check the cheese sauce; if it feels too thick, gently thin it with a splash of warm milk and reheat if needed. You want a pourable consistency to generously drizzle over your eggs and asparagus.
10. Top the asparagus with the cheese sauce, sprinkle additional cheese if you’re feeling indulgent, and add a hint of cayenne for a spicy kick. Finally, place the “hat” over the egg and serve immediately, letting everyone enjoy the feast!

Tips and Tricks about Asparagus Topped Eggs

Every dish has its nuances, and Asparagus Topped Eggs is no exception. Here are some tips to ensure success:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave or on a stovetop to avoid overcooking the eggs.
• Freezing: It’s not recommended to freeze this dish as the texture of the eggs changes upon thawing. Enjoy it fresh!
• Pairing: This dish pairs beautifully with a light salad or some crusty bread. A citrus vinaigrette salad balances the richness of the cheese.
• Variations: Feel free to experiment with different cheeses or add sautéed spinach for an extra layer of flavor.

Serving Options for Asparagus Topped Eggs

When it comes to serving Asparagus Topped Eggs, the possibilities are endless. Here are some creative ideas:

• Brunch Gatherings: This dish is perfect for brunch. Serve it alongside mimosas or fresh fruit for a delightful meal.
• Light Lunch: Pair with a side of mixed greens topped with a light dressing for a refreshing lunch option.
• Picnic Treat: Pack the assembled eggs in a container (without the cheese sauce) for a unique picnic dish. Add the sauce just before serving.
• Holiday Celebrations: Asparagus Topped Eggs make for an impressive dish at holiday gatherings, offering a lighter option amidst heavier fare.
• Storage Tips: If you have leftovers, store them in the fridge and consume within two days. Reheat gently to preserve texture.
• Seasonal Pairings: In spring, serve with fresh herbs or a touch of lemon zest to brighten the flavors.

FAQ

Conclusion

The beauty of Asparagus Topped Eggs lies in its simplicity and elegance. This dish showcases fresh ingredients, allowing the flavors of eggs and asparagus to shine through the creamy cheese sauce. I encourage you to give it a try—whether it’s for a relaxing brunch or a quick dinner. You’ll find it’s an easy recipe to whip up, and it’s sure to impress!

Asparagus Topped Eggs

The perfect comfort food for any time of day, Asparagus Topped Eggs features creamy cheese sauce drizzled over bright asparagus and perfectly cooked eggs, making it an easy weeknight dinner or brunch delight. Simple yet elegant, it's a dish that will impress your guests!

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Servings: 4 servings

Course: Breakfast, Side Dishes

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 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

Equipment

• Frying Pan
• Grater
• Chef's Knife
• Whisk

Method

 

1. Make the cheese sauce by melting the butter in a medium saucepan. Whisk in the Wondra flour and cook for about 3 minutes, while continuing to whisk. Slowly add the warm milk, whisking until smooth and thick.
2. Strain the sauce, then add the sharp cheddar and grated Parmesan 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 sauté 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.
6. 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.
7. Once the second side is browned, remove to plates, top with asparagus.
8. Check the cheese sauce. If it is too thick, thin with a little warm milk and reheat if necessary.
9. Top the asparagus with cheese sauce, more cheese, and a sprinkle of cayenne, if desired. Then perch the "hat" over the egg.
10. Serve immediately.

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave or on a stovetop to avoid overcooking the eggs.
• Freezing: It’s not recommended to freeze this dish as the texture of the eggs changes upon thawing. Enjoy it fresh!
• Pairing: This dish pairs beautifully with a light salad or some crusty bread. A citrus vinaigrette salad balances the richness of the cheese.
• Variations: Feel free to experiment with different cheeses or add sautéed spinach for an extra layer of flavor.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.