I’ve had to be very creative when it comes to meals for me this summer. Figuring out that I’m lactose intolerant (or at least sensitive to dairy.. not quite sure yet) and maintaining a no-meat diet has proved a little challenging.
Especially during the summer when it would be so much easier to make hotdogs and hamburgers, you know?
We always called this little meal toad-in-the-holes, but after a little google searching apparently they’re eggs in a basket. Whatever, I’m sticking to what I know.
(Anyone else read Frog and Toad books when you were little?!?)
This is the easiest thing to make ever.
I think they taste better with Challah!!! Find the fatest part on the slice of bread and use a glass to cut a circle in the bread. Pull out the circle and place it aside, you will definitely WANT and NEED that circle later!
Get the pan ready… I cook the bread/egg combo at a low temperature for a long time. It helps let the egg cook without burning the toast.
Place bread and crack egg right into the middle of the hole. I let it sit for a bit until the egg is thoroughly starting to cook.
Carefully, use a spatula to flip that baby over. Let it finish cooking by flipping it back and forth every few minutes. Pull it off the pan when it’s finished, and plop the circle into the pan. Let it turn golden.
I’m the official toad-in-the-hole cooker for the Heitlinger family. Sporty Sister places an order a few times a week 😉
Anyone else a fan?