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Toad in the Hole Recipe

Simon & Schuster

Ingredients

4 tbsp (2 oz/60 g) butter, at room temperature
4 slices whole-wheat bread, or your favorite sliced bread
4 eggs
Kosher salt and freshly ground pepper

Makes 4 servings

Generously butter both sides of the bread, reserving 1–2 teaspoons of butter. Using a 3-inch (7.5-cm) round cutter, cut a circle out of the center of each piece of bread and set aside.

Heat a large nonstick frying pan or griddle over medium heat. Add the reserved butter, spreading it throughout the pan as it melts. When the pan is hot and the butter is melted, place the bread in a single, even layer in the pan, including the cutout circles.

Crack an egg into the hole in each slice of bread and sprinkle lightly with salt and pepper. Let the egg cook until it just begins to turn opaque, about

2–3 minutes, occasionally poking the white to let any uncooked egg fall to the bottom. Slide a spatula under each slice of bread and its egg and carefully turn them over together. Continue to cook until the yolk is still runny but the white is cooked through, about 30 seconds more. Turn the cutout circles as well, cooking until nicely browned on both sides.

Transfer each Toad in the Hole to a plate with a toast round alongside it. Serve right away.

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