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This recipe is great for kids. They like being able to pick it up and hold breakfast or lunch with one hand and have their cup in the other. I have no idea how this dish got its name, but I’ve heard it called this my whole life. We prefer the scrambled version of this dish, and a dash of cheese could easily be added to the egg mixture if you are not allergic to dairy.
If you don’t have access to sourdough bread, any type of sliced bread can be used. The thicker the bread is sliced, the more eggs you will need.
Toad in the Hole
From the Menu Mailer Volume 4 Week 16
8 slices bread, preferably sourdough
butter or coconut oil
How much egg you need will depend on how thickly your bread is sliced. If your family likes scrambled eggs, beat the eggs together in the bowl with the salt and pepper. If your family likes your eggs sunny side up, you’ll want to crack each egg into a saucer and lightly salt and pepper each egg before sliding into the hole in the bread.
Using a mason jar or straight-sided glass cup rim, cut a hole in the middle of each slice of bread. Set aside the rounds for another use, such as making bread crumbs or overnight french toast. Butter the remaining outside rim of the bread and set aside.
Heat a large skillet over medium heat and add a couple of slices of bread in a single layer. Gently press down the bread so it has full contact with the bottom of the skillet. Gently pour some of the scrambled egg into the hole until it is even with the top of the bread. If you like your eggs sunny side up, crack each egg on a saucer, lightly salt and pepper and gently slide the whole egg into the hole. Cook until the top side of the egg is starting to gently shimmer and looks opaque, then carefully flip with a spatula. Cook until the other side is done and then remove from the skillet. Repeat with the remaining bread.
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