I remember feeling like an accomplished chef when I completed and served my first batch of Toad in the Hole so long ago. Now I make it on busy mornings for my family when there is no time for elaborate dishes, and because of its simplicity and ease, it will always be one of my favorite breakfasts.
The recipe below is for 2 Toad in a Holes, but you can typically fit up to four pieces in one large skillet, so feel free to adjust for quantity as needed. Also feel free to take liberties with the round pieces of bread that you remove to make the hole for the egg; I either make small sandwiches for my child with them or swipe them with a little peanut butter and give them to the dogs as a morning treat. Some people like to toast the little circles with a little bit of butter in the skillet while they are cooking the Toad in the Hole.
- 2 large eggs
- 2 pieces of whole wheat bread
- ½ tablespoon butter
- 1 tablespoon shredded cheddar cheese (optional)
- salt and pepper
1.Heat large skillet over medium high heat
2.Use a small cup to create circular holes in the bread pieces.
3.Butter one side of each piece of bread. Melt the remaining butter in the skillet and disperse it evenly with a spatula.
4.Place the bread butter side up in the skillet and crack an egg in each hole. Sprinkle the egg with salt and pepper to taste. Cook over medium heat for about 3 minutes or until toast reaches desired toastedness.
5.Flip the toast and cook for an additional 3 minutes. If you are adding cheese, the cheese should be sprinkled over the toast during this final cooking time.
6.Remove from the skillet and serve hot.
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