Toad in a Hole Egg Recipe

Toad in a Hole is an easy breakfast or snack option also known as “egg in a basket”, “spit in the eye” and the much simpler “egg in a hole”.

I really don’t know if any of these names sound too appetizing, but Toad in a Hole is the name I’ve always associated with it quick, easy and delicious egg dish – and I’ve loved it since my earliest memories.

The US vs UK version of Toad in a Hole

If you grew up watching the British version of Toad in a Hole – a dish consisting of sausages cooked in batter – you might be yelling at the screen and thinking I made a mistake.

But that’s what I knew as a Toad in a Hole, and my mom can remember her mom cooking it for her and calling it Toad in a Hole in the 1950’s and 60’s.

A little web browsing tells me that our family somehow adopted the US version of the Toad in a Hole recipe rather than the UK version.

Not sure how my family ended up with the American toad in the hole as we all grew up in Australia with mostly British roots.

But here we are!

And I’m not complaining because I can’t think of any other way and it’s such a great recipe for breakfast or an easy dinner.

How to make toad in a hole

For this recipe you will need a cookie cutter and a frying pan with a lid.

Any shape of cookie cutter is fine – a circle, a heart, a flower – as long as it only cuts out about 1/3 of the entire surface of the bread and creates a hole large enough to accommodate the egg.

Ingredients for Toad in the Hole

You will also need:

• 2 pieces of sliced ​​white bread
• 2 eggs
• 20 grams of butter.

This will feed either one or two people depending on their appetite.

You might also want to serve this dish with strawberries or other fruits.

You can also sprinkle the cut out pieces with some cinnamon or spread them with jam or Nutella.

Make toad in a hole

Allow the butter to soften at room temperature before spreading on one side of both pieces of bread. Spread butter to the edges.

Using a cookie cutter, cut a hole in the center of each slice of bread.

Place slices and cut pieces in skillet (buttered side down) and fry over medium-high heat until browned on one side.

Turn the discs and cutters over and turn the heat down to low.

Crack each egg and carefully pour one into the hole in each piece of sliced ​​bread.

Make sure the heat is on low and pour carefully so as not to break the yolks.

Place the lid on the skillet and cook for about 5 minutes, or until the egg whites are cooked through.

You can flip the slices to cook the egg instead of using the lid, but this often leaves the end result looking pretty messy. So I like to use the lid and cook the eggs sunny side up.

Serve immediately after cooking.

Browse more old-fashioned breakfast recipes here.