Toad in a Hole is an egg breakfast dish that my grandpa (aka Grampy) made for me when I was little girl. It is simple, quick, nutritious and can be made in less than 5 minutes. Now that’s my kind of breakfast! I remember going into Grampy’s kitchen and asking what was for breakfast. When he told me “toad in a hole” I panicked. I honestly thought he was going to cook a toad for breakfast. I said, “Ew!” and actually refused to eat it the first time it was presented to me. I had to be told over and over again that there wasn’t any toad inside. I remember thinking, “I’m not going to have it anyway, just in case.” There are few memories I have of one on one time with my grandpa. It’s funny that this is one of them.
So what is a toad in a hole egg breakfast? Quite simply, it is a piece of bread with a hole cut out of the center. An egg is cracked and put into the center of the bread and cooked on a skillet or griddle. I like using a griddle that I have placed over my gas range. This way I can cook six at a time! I currently have a Dacor gas cooktop and love it!
While making a Toad in a Hole is SUPER easy, the trick is to know how long to cook it. That really depends upon your preference. The longer you leave it on, the harder the yolk will become in the center. I don’t like mine too runny, however, my husband loves them runny so he can soak up the yolk with the bread. It’s really up to personal preference. The best advice I can give is to make sure to cook it on a hot griddle and leave it on long enough to toast the bread, then flip it. If you want the egg runnier, leave the bread on the griddle by itself for about 30 sec-1 minute so it can start to toast and then add the egg.
I always lightly butter the cooking surface before putting the bread down. Another thing my grandpa did was toast the center piece of bread that you cut out. That way you can have a toad in a hole with a tiny piece of toast on the side. It makes for a cute presentation that kids love. While your egg is cooking, sprinkle with salt and pepper, to taste. The amount is up to you.
I always like to have fresh fruits and/or vegetables, when possible, with my meals. This breakfast was served with fresh Cara Cara Oranges from my tree. (I’m loving my little California orchard!) They have a nice flavor that is different from your traditional Washington Navel Orange (I have one of those trees, too!). The flesh inside is slightly pink like a Ruby Red Grapefruit but tastes more like an orange. It was a nice addition to our breakfast!
My “Grampy” Frederick W. Babbel was an amazing man and is missed by many. He taught by example and was a great man of faith. He served in the army during WWII but was released when my mom was 3 weeks old so that he could go with Ezra Taft Benson to Europe. There he helped arrange for food, clothing, and medical supplies for people starving as a result of the war. He and President Benson were able to give hope and sustenance to thousands. He continued to give service the rest of his life. He was an author, speaker, and most importantly a loyal father, husband, and servant of the Lord. Thanks, Grampy, for teaching me to try new things and for being an amazing example to me! He left quite a legacy to live up to.
Here’s the recipe!
- 6 slices bread (I prefer whole wheat bread)
- 6 eggs
- Butter
- Salt & Pepper, to taste
- Pre-heat griddle or skillet on a cook top to medium-high heat.
- Melt some butter on the surface.
- On a cutting board, use a small cup or circle cookie cutter to cut a round hole in the center of your bread. You want to leave a small edge on the border.
- Place the bread (and cut out center) onto the hot griddle. (If you are fast, you can cook all six slices at the same time.)
- Crack an egg and pour it into the hole in your bread.
- Salt and pepper, as desired.
- Allow egg and bread to cook until it is slightly toasted on the bottom.
- Carefully flip the toast over, keeping the egg inside.
- Cook until the other side is toasted.
- Remove from griddle and serve warm with fresh fruit or juice.
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