I’ve been making “toads in holes” since my college days, and let me tell you, they’re an absolute lifesaver, especially when you’re nursing a hangover.
So really, I see no downsides here.
Here’s What You Need:
- Thick-cut slices of sourdough bread: The bread serves as the base for the toads in holes. Its thickness allows for a well-defined hole to be cut out, and it provides a sturdy platform to hold the eggs.
- Eggs: The star of the dish! The eggs are cracked into the holes of the bread slices and cooked until the whites are set and the yolks are still runny (or cooked to your preference). They provide the rich, creamy center of the toads in holes.
- Butter: Butter is melted in the pan and used to fry the bread slices. It adds a delicious, buttery flavor and helps achieve a crispy, golden-brown texture on the outside of the bread.
Now, I know the picture above shows some potatoes, garlic, and spices, but those are actually for the side dish: Perfect Paprika Potatoes. So put those ingredients aside for now and focus on the main event.
But hey, if you have a Bloody Mary in hand, go ahead and take a sip to kickstart your cooking session!
Let’s Jump Into It!
To start making your toads in holes, grab a glass or a small bowl and use it to cut out a circle from the middle of one slice of bread.
The trick here is to be careful not to cut through the crusts, so when you fry the bread, none of that precious egg escapes.
Now, melt a tablespoon of butter in a large pan over medium heat and add the bread. Don’t forget to include the circle slice you cut out—it’s the best part, as The Pioneer Woman would tell you.
Let the bread fry for a few seconds, allowing it to soak up that delicious buttery goodness, before you add your eggs.
Here’s the genius part: I always opt for SUPER thick sliced bread because it allows me to fit two whole eggs in each hole. So, whether you call them eggs-in-holes or toads-in-holes, I like to think of the egg yolks as the ‘toads.’ What do you think?
Now, let your eggs fry for a few minutes on each side. If you’re going all out like me and doubling up on the eggs, you might need a bit more cooking time. Just make sure to keep an eye on them and adjust accordingly.
Once they’re done, quickly flip your bread over, being careful not to spill out any of that precious eggy goodness!
And there you have it—your delightful toads-in-holes are ready to be devoured. This breakfast is not only a treat for you but also for all your hangover-stricken friends. Trust me, they’ll thank you for it.
And let’s be honest, you need it too.
Tips & Tricks!
- Choose the Right Bread: Opt for thick-cut slices of sourdough bread that are at least one inch thick. The thickness of the bread ensures that it can hold the egg and prevents it from getting soggy too quickly.
- Get Creative with Fillings: While the classic toads in holes are made with just bread and eggs, feel free to get creative with additional fillings. You can add grated cheese, cooked bacon or sausage, sliced avocado, or even sautéed vegetables to the hole before cracking in the egg. This will add more flavor and texture to your breakfast.
- Seasonings: Enhance the flavor of your toads in holes by adding some seasoning. Sprinkle a pinch of salt, pepper, or your favorite herbs such as chives, parsley, or paprika over the eggs while they are cooking.
- Keep an Eye on the Yolk: The cooking time for the eggs will depend on how runny or cooked you prefer your yolks. If you like your yolks runny, aim for a shorter cooking time, around 2-3 minutes per side. For firmer yolks, cook them a bit longer. Remember to adjust the cooking time based on your stove’s heat intensity as well.
- Don’t Waste the Cut-Out Circles: Those circles you cut out from the bread slices? They’re delicious too! Instead of discarding them, place them in the pan alongside the toads in holes and let them toast until golden brown. They make for a tasty little bonus snack or can be used as a dipping tool for the runny yolks.
- Serve with Accompaniments: While toads in holes are fantastic on their own, consider serving them with some delicious accompaniments. The suggested Perfect Paprika Potatoes, fresh fruit, and a steaming cup of coffee are great choices. You can also pair them with a side of crispy bacon, sautéed mushrooms, or a simple green salad to complete the meal.
- Double Up for Crowds: If you’re serving a larger group, you can easily double or triple the recipe. Just make sure to use a larger pan and adjust the cooking time accordingly. It’s a fantastic dish to make for brunch gatherings or when you have friends over.
Remember, cooking should be fun and easy, and using affordable ingredients like bread and eggs can still result in a delicious and satisfying meal. So go ahead, experiment, and make these toads in holes your own signature breakfast dish.
Toads In Holes (Eggs in Toast!)
- cookie cutter or small bowl/glass for cutting circular holes
- 6 thick cut slices sourdough bread at least one inch thick
- 12 eggs
- 12 tablespoons butter
- Use a glass or small bowl to cut a circle in the middle of each bread slice, making sure not to cut through the crust.
- Heat a large pan over medium heat and add the butter. Allow it to melt until it becomes bubbly, but be careful not to let it brown.
- Add the bread slices, along with the cut-out circles, into the pan and fry them for about 30 seconds.
- Crack one egg into each hole, waiting a few seconds between each egg to let the first one set. Cook for approximately 2-5 minutes per side, or until the whites are set but the yolks are still runny. Adjust the cooking time according to your preference for egg doneness.
- Serve the toads in holes alongside some perfect paprika potatoes, fresh fruit, and a big cup of coffee. Enjoy!