Toad in a Hole???

I figured that it has been a while since I have posted a breakfast recipe and figured now was a good time. Since breakfast is perfect at any time of day this recipe is extremely versatile, and is easily used for breakfast, lunch, dinner, or a snack. I have to admit that as a kid I absolutely hated it when my mom would make this for me. I don’t know why I didn’t like it. Maybe she made it funky, or maybe it was an age thing, but I dreaded seeing this breakfast put in front of me. Funny, she still served it to me.

This morning I thought that I would give it another try. It has literally been about 20 years since I’ve had this breakfast, so why not. You probably know it most commonly as “Toad in a Hole”, but to me that is such an unappetizing name that I just had to call it something else so I went with “Eggs in a Nest”. I know that this might look like a plain recipe, but it really has a lot of flavor. If you wanted to dress it up for a brunch, you could always add some ham and hollandaise sauce, or a little béchamel and parsley. As you can see, I ate mine with a side of turkey sausage, and not pictured I had a bowl of barley along with it.

The calorie count will really depend on what type of bread you use, and the size of your egg, but if you use a good grain bread, with a large egg, and ½ teaspoon of coconut oil, it will run you around 210 calories.

I don’t know about anyone else, but I love to dip my toast in an egg with a beautifully runny yolk. The beauty of this recipe is when you cut into the egg, and toast, the egg spills all over the plate and the toast is right there to catch it. Plus, you have the center piece of toast that you will absolutely have to keep to mop up the rest of the yolk. From start to finish this breakfast takes less than 5 minutes to make, and you don’t even need to get out the toaster. 😉 There aren’t any rules concerning what type of bread you can use; you just need to use your absolute favorite. I would generally turn to a 12 grain whole wheat, but I ran out so I “borrowed” a slice of the kid’s wheat bread. Another perk is there isn’t any butter needed, the coconut oil used in the pan gives it a beautiful buttery texture. However you slice it, or whatever bread you choose sit back, relax, and enjoy!

Have you ever eaten this type of breakfast?

What do you call it?

Eggs in a Nest

By Angie Gouchenour

1 Serving (Easy to make multiple)

Ingredients

1 slice of bread your choice

1 egg

½ teaspoon coconut oil

Directions

Heat a griddle, or fry pan, over medium heat on the stove top with ½ teaspoon of coconut oil, brush to distribute

Using a cookie cutter, or the rim of a glass, cut a hole in the middle of your bread

Gently dab the bread round into the coconut oil and put it on one side of the pan, place the slice of bread in the middle of the pan

Gently crack an egg in the middle

Allow to cook until the egg white it firm (about 3 minutes) , and the bottom of the bread is lightly browned

Gently turn the egg filled bread over, and the bread round

Allow to cook another 30-40 seconds

Remove from the heat and serve

Calories depend on your bread choice