EGG-IN-A-HOLE WITH ASPARAGUS

2 tablespoons unsalted butter, melted and cooled 5 large eggs

cup whole milk

¼ cup plus 2 tablespoons grated Parmesan

Salt and freshly ground black pepper

2 wide slices sturdy country white bread, such as sourdough or peasant bread (preferably from the middle of the loaf)

8 ounces asparagus, trimmed

3 scallions, thinly sliced 3 fresh thyme sprigs 1 tablespoon extra-virgin olive oi

Instructions: 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, ¼ cup Parmesan, a large pinch of salt and pepper, and the remaining melted butter.

Add bread and let soak 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 sheet pan. Pour any remaining soaking mixture onto the bread slices. Using a cookie cutter or knife, carefully cut 2 (2 ½-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 the scallions, 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, 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 bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow; that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining Parmesan on top of eggs and bread.

Return pan to the oven and bake until eggs are barely set, 5-7 minutes. The yolks and some of the whites should jiggle slightly. (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 another minute or 2.

To serve, place egg toasts on plates, top each toast with half the asparagus (discarding thyme sprigs) and garnish with remaining scallions.

Makes 2 servings