This recipe is what we had for breakfast on Christmas morning. We talked about having French Toast, but we all agreed we had eaten enough sweets lately and didn’t really want something sweet for breakfast; especially since there was pecan pie for dessert later.
I was surprised that my 15-year-old son didn’t know what Toad in the Holes were. My husband and I used to have them all the time, and I know my son has had them, but he didn’t remember what they were called.
I am not a big fan of eggs, but I really like them cooked this way. I think it’s all the buttery goodness (I know, that’s probably an oxymoron)! They are very easy to make, and we served them with bacon on Christmas.
Toad in the Holes
You will need an equal number of eggs and bread slices. You can use whatever your favorite bread is; we usually use cheap wheat bread, but you could use white or whole grain if you want. Using a glass or round cookie cutter, cut a 2″ diameter circle out of the middle of each slice of bread. Set the rounds aside for now. Liberally butter a flat griddle over medium heat. Place the sliced bread with the holes on the griddle and crack an egg into each hole. We leave the yolks intact, but you can break the yolk if you like. Fry on one side until golden brown. Now here is the tricky part; You have to flip each Toad in the Hold, but before you put it back on the griddle you need to add more butter. Continue frying until egg is desired consistency (over medium or over hard) and bread is golden brown. The rounds can be grilled in the butter at the same time as the Toad in the Holes (the tastier option if you have room on the griddle), or buttered and toasted in a toaster oven; they can be eaten plain or with jam.