For my friend, Sharon!
This is one of the first recipes I learned as a child, and one of the first I taught my own daughter. It’s a great “first step” recipe when teaching kids to cook, and is always a part of our egg class, in our 6-week MY KITCHEN Outreach series.
My kiddo is ten now, and has moved on to omelets and frittatas, but no TeamPerk camping trip would be complete without a breakfast of Toad in the Hole, and a side of English -style bacon!
BTW, before I get outraged letters from my friends “across the pond”…this “American” breakfast is not to be confused with the British Toad-In-The-Hole, which is sausages baked in Yorkshire pudding batter, and hails from England.
Also know as: “Eggs in the basket”, “bird’s nests”, “one eyed jack”, “cowboy eggs”, “gashouse eggs”, “a hole in one”, “eggs in a nest”, “eggs in a frame”, “rocky mountain toast” (which would make me think of a very different dish, lol), “spit in the ocean” (yuck), and “popeye eggs.”
Whatever you call it, is a super simple, delicious, one-pan breakfast!
One of our current amazing MY KITCHEN students, Noah, has fallen in love with this recipe, and makes it regularly for his family. He’s even asked for his own skillet, spatula, and biscuit cutter for Christmas! (Which warms this old chef’s heart.)
Noah’s Toad in the Hole
- 1 slice of bread
- 1 teaspoon butter or margarine
- 1 fresh egg
- 1 slice deli-style honey ham
- Salt and pepper to taste
Use a biscuit cutter* to cut a 3-in. hole in the middle of the bread. In a small skillet, melt the butter; place the bread in the skillet, over medium heat.
Crack an egg into each bread hole (be careful not to break the yolk), and cook for about 2 minutes over medium heat until the bread is lightly browned.
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Turn, add the diced ham to the other side of the pan, and cook the other side until egg reaches desired consistency.
Plate, season with salt and pepper, and spoon the warmed ham over the top.
*If you don’t own a biscuit cutter (get one, they’re cheap!), a wide-mouth juice glass will work. My dad cut both ends out of a tuna can, and used that same can for more than 30 years to make this dish (and his buttermilk biscuits!)
Optional: Lay 1 slice of cheese on each egg and then the bread rounds, after flipping. I use thin-sliced American cheese, because I like how it tastes with egg yolk, and it melts quickly. Noah preferred a Mexican shredded cheese blend. He also adds an additional egg…my kind of cook!
Home Chef Note: Waste not, want not. Toast the circle of bread in the same pan with the Toad in the Hole!