Egg In A Basket Grilled Cheese With Asparagus Recipes

EGG IN THE BASKET

Steps:

• Cut a circle in the middle of a piece of bread.
• If you don't have a round cookie cutter, the top of a glass will work.
• Heat a skillet or griddle sprayed with Pam or Mazola.
• Place the bread in the pan.
• Put about 1/2 t butter in the hole in the bread.
• Heat the butter until very hot.
• Crack an egg in the hole.
• Use a spatula to move the white around so it gets done.
• When the egg is fairly well set, turn the bread and egg over to cook the other side, being careful not to break the yolk.
• In the meantime, toast the holes from the bread for dipping in the yolk.
• Oh, and salt and pepper as desired.
• I guess you could toast the bread before you put it in the pan, but I've never tried it that way.

EGG IN A HOLE GRILLED CHEESE

Steps:

• Cut a 2 1/2-inch hole from the center of one slice of the bread. Melt butter in a medium nonstick skillet over medium-low heat. When it foams, place the cut slice of bread and the round in skillet and toast lightly, about 1 minute.
• Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes.
• Flip the egg bread, sprinkle half of the cheese on bread and top with ham. Spread mustard on second piece of bread and close sandwich. Cook until well browned and bottom part of cheese begins to melt, about 1 minute more. Flip whole sandwich and cook until all cheese is melted, about 2 to 3 minutes more. Serve.

OVERNIGHT ASPARAGUS AND EGG BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

SKILLET-BAKED EGGS AND ASPARAGUS

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

ASPARAGUS AND FETA GRILLED CHEESE

Steps:

• Cook 5 trimmed asparagus spears in salted boiling water until crisp-tender, 2 to 3 minutes. Drain and pat dry. Top one 4-inch piece lavash (or other flatbread) with the asparagus, 2 tablespoons shredded mozzarella, 1 tablespoon finely crumbled feta, 1/4 teaspoon za'atar (Middle Eastern spice blend), a few thin slices red onion and another piece of lavash. Brown in butter in a nonstick skillet over medium heat until crisp, about 2 minutes per side. Sprinkle with more za'atar.

EGG-TOPPED GRILLED ASPARAGUS WITH CAJUN SHRIMP

Steps:

• Toss asparagus with oil and 1/2 teaspoon Cajun seasoning. Wrap 3 asparagus spears with 1 slice of prosciutto. Secure with toothpicks, set aside. Toss shrimp with remaining 1/2 teaspoon Cajun seasoning. Thread shrimp onto 2 metal or soaked wooden skewers. Over medium heat grill shrimp until pink, about 3-4 minutes per side. Grill asparagus bundles until asparagus are tender, about 4-5 minutes per side. Keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Divide asparagus bundles between 2 plates; discard toothpicks. Top with shrimp, poached eggs and Parmesan. Serve with lemon wedges, if desired.

EGG-IN-A-HOLE WITH ASPARAGUS

Steps:

• Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
• In a large, shallow dish, whisk together 1 egg, milk, 1/4 cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
• Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2 1/2-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
• On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
• Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
• Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
• Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
• To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.

HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS

Steps:

• Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
• Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.

EGGS AND SAVORY FRENCH TOAST WITH CHEESE AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish with 1 teaspoon butter.
• Arrange bread slices in a single layer in the baking dish.
• Whisk milk, 1 egg, nutmeg, salt, and pepper together in a bowl. Pour over bread slices. Sprinkle Parmesan cheese on top. Let stand until milk mixture is absorbed, 15 to 30 minutes. Dot remaining 2 teaspoons butter over Parmesan cheese.
• Toss asparagus with olive oil in a bowl. Spread on a baking sheet. Season with salt and pepper.
• Bake bread slices in the preheated oven until puffed up, about 10 minutes. Place asparagus in the oven. Continue baking bread slices until golden brown, about 10 minutes more.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low to bring water to a gentle simmer.
• Crack 1 egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but still runny, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon.
• Divide bread between 2 plates. Top each portion with a poached egg. Season with salt and pepper. Serve asparagus on the side.

GRILLED CHEESE AND SCRAMBLED EGG SANDWICH

Steps:

• Whisk egg, milk, salt, onion powder, and garlic-pepper seasoning together in a bowl until well combined and pale yellow in color. Dump in Cheddar-Jack cheese and stir until thick.
• Spray a skillet with cooking spray and set over medium-low heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove to a plate.
• Lightly butter one side of each bread slice.
• Spray the skillet again with cooking spray. Put one slice of bread, buttered-side down, in the pan. Top with 1/2 of the mozzarella cheese, the egg mixture, the remaining mozzarella, and the remaining bread, buttered-side up. Cook until bread is toasted and browned, 1 to 2 minutes. Flip and cook until the other side is browned and the cheese is melted, another 1 to 2 minutes.
• Transfer to a plate and let cool for a minute before serving.

EGG IN A BASKET GRILLED CHEESE WITH ASPARAGUS

Steps:

• This is probably the most important part of making this dish-the size of the hole. You want the hole big enough to hold the egg and fry it in the bread but not SO big that it doesn't fill the hole. Making the hole too small has the opposite affect, and the egg overruns.
• Add the butter to your frying pan and melt it over a medium-high heat. I add in the bread and toast both sides before adding the egg, but this isn't required. It is just a preference. If you do this, you might need a bit more butter for frying the egg itself.
• Crack the egg into the "basket" and let it cook until the white are set. Or you can flip it.
• Place the asparagus in a steamer and steam 3-5 minutes. You want it crisp tender.
• Take your slice of bread, pile on the 5 spears of asparagus and the 1/3 cup of Gruyere. Place it on a parchment-lined baking sheet and put it in the broiler until the cheese fully melts. This should take about 2 minutes or so.
• When the cheese is melted and the Egg in the Basket is made, transfer the bottom half of the sandwich to the frying pan, melting the butter in the pan first.
• Fry it all up, carefully flipping it to melt the cheese into the Egg in a Basket.
• Enjoy!