This is one of those recipes that I feel like you probably already know how to cook but I still have to tell you about. I just have to let you know how yummy these drippy eggs are when paired with these french toast/grilled cheese sticks.
I mean, toasted cheesy sticks? With that drippy egg?
In my eyes…breakfast, lunch and dinner perfection.
My grandma has been telling me about these drippy eggs for a while now. However, I have been so attached to my beloved fried eggs that I just never got around to trying them.
Until the other day…
When the thought of eggs with asparagus french toast grilled cheese soldiers popped into my head.
Then I got to thinking, and I decided it was time I put those cute eggs cups that I bought three years ago to use and make some drippy eggs. It’s funny how cheese, butter and carbs can change my outlook on something in a matter of seconds.
Anyway, soft-boiled eggs with perfect cooked whites and a nice runny yolk are now way up there on my list of favorites.
OF COURSE, they have to be paired with a toasted carb and some cheese. And at this moment, some grilled asparagus too. I am just loving that asparagus is back in season. Oh and the cheese? Yeah, I used Gruyère, which I personally think is pretty darn amazing.
You could totally use cheddar, but if you happen to be splurging for Easter, go for the Gruyère. SO GOOD.
FYI – eggs with simply salt, pepper and basil? So delish!
Sorry for such a short and quick post today, I have my brother sitting right beside me begging for a margarita and to be honest, he’s kind of hard to say no to.
Plus, he keeps saying, “wait, why are you working on a vacation?”. Ahh, to have the life of Malachi.
Drippy Eggs with Asparagus French Toast Grilled Cheese Soldiers.
- 4 eggs
- salt and pepper to taste
- fresh basil for garnish
Asparagus French Toast Grilled Cheese Soldiers
- 1 small bunch asparagus trimmed
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 pieces of thick cut brioche or your favorite bread use gluten free if needed
- 4 tablespoons butter softened
- 6-8 ounces gruyere or sharp cheddar cheese shredded
- 2 eggs
- 1/2 cup milk
Fill a large pan about halfway with water and bring it to a boil. Decrease the temperature so that the water reduces to a rapid simmer and gently lower the eggs into the water one at a time.
Cook the eggs for 5-7 minutes. Cook 5 minutes for a yolk that is still runny and 7 minutes for a yolk that is barely set.
Drain the eggs and keep warm. If you cooked the eggs just a little too long, run them under cold tap water for 30-60 seconds.
Heat a large skillet over medium heat. Toss the asparagus with a little olive oil, salt and pepper. Add to the hot skillet and cook for 5-7 minutes or until tender and crisp. Remove from the heat and give the asparagus a rough chop.
In a shallow bowl, whisk together the eggs, milk and a pinch of salt and pepper. Set aside.
Butter the outside of each piece of bread. Now add the the cheese and asparagus to the inside of two of the pieces of bread. Add the top pieces of bread, buttered sides on the out, so they can get toasted in the skillet.
Now add a little pat of butter to the warm skillet. Carefully dip both sides of each sandwich through the egg mixture and add to the skillet. Cook for 3-5 minutes per side or until the crust is golden brown and the cheese has melted. Remove from the skillet and slice each sandwich into sticks.
Serve immediately with the eggs. Use a knife to take the cap off the tip of the egg and eat it straight from the shell. Sprinkle the egg with salt, pepper and fresh basil. Now dip the cheesy soldiers into that runny yolk!
I may not have margaritas tomorrow…but chocolate…for sure!