I share a simple Breakfast Toast technique that cooks an egg into the center of the bread and reveals a neat shortcut you probably haven’t tried.
I grew up calling this Toad in the Hole egg in toast and for good reason. I love how a simple hole in thick cut bread becomes a tiny pan for eggs, it feels like a morning magic trick that almost anyone can pull off.
It’s quick, a little imperfect, and oddly addictive, the kind of thing I make when I don’t want to think but still want something that tastes homemade. I never cared about looking fancy, just a good yolk and crisp edge.
It’s perfect for an Egg Breakfast or a messy Breakfast Toast that kids actually ask for.
Ingredients
- Thick bread gives carbs and fibre, soaks up runny yolks, adds hearty, comfort texture.
- Eggs bring protein, creamy yolks, and help bind everything, rich in vitamins and they’re cheap.
- Butter or oil adds fat for browning and flavor, makes crisp edges and golden color.
- Salt amps up flavor, enhances sweetness and savory notes, use lightly but don’t overdo it.
- Freshly ground pepper gives warmth and bite, not much needed, and aroma in moderation.
- Cheese adds gooey, salty richness, boosts protein and indulgence if used, melts nicely.
- Herbs bring freshness, a pop of color, and a mild oniony or grassy note, brightening.
Ingredient Quantities
- 4 slices bread, thick cut works best
- 4 large eggs
- 2 tbsp unsalted butter or 1 tbsp neutral oil
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup grated cheddar cheese optional
- 2 tbsp chopped chives or parsley optional
How to Make this
1. Gather everything: 4 thick slices bread, 4 large eggs, 2 tbsp unsalted butter or 1 tbsp neutral oil, salt, pepper, 1/4 cup grated cheddar (optional) and 2 tbsp chopped chives or parsley (optional); if you have time let eggs sit 10 minutes at room temp they cook nicer.
2. Use a round cookie cutter or a drinking glass about
2.5 to 3 inches wide to cut a circle out of the center of each bread slice, keep the cutouts to toast too.
3. Heat a large nonstick or cast iron skillet over medium heat and add the butter or oil, swirl so pan is evenly coated, butter foam should be bubbling but not browning.
4. Add the bread slices and the cutouts to the pan, toast one side 1 to 2 minutes until golden, flip each slice so the toasted side is up.
5. Crack one egg into a small bowl each (easier and avoids shells) then gently slide an egg into each hole in the bread; season with a little salt and freshly ground black pepper.
6. Turn the heat down to low and cover the skillet with a lid; cook 3 to 6 minutes depending on how runny you want the yolks, check after 3 minutes for soft yolks.
7. If you want the yolk fully set or a bit browned on top, sprinkle the grated cheddar over each egg after about 2 minutes of covered cooking then replace the lid so cheese melts, or very carefully flip the whole slice for an over-easy finish and cook 30 to 60 seconds more.
8. No lid handy Try a splash of water (1 to 2 tbsp) into the pan away from the bread and quickly cover with a baking sheet or large plate to steam the tops, it works like a charm.
9. When eggs are cooked to your liking remove to plates, scatter chopped chives or parsley on top and add any extra salt or pepper to taste.
10. Serve immediately with the toasted cutout circles for dunking, or stack them on top, eat right away cause they get soggy fast.
Equipment Needed
1. Large nonstick or cast iron skillet (10 to 12 inch)
2. Round cookie cutter or a drinking glass about 2.5 to 3 inches wide
3. Spatula or turner for flipping the toast and eggs
4. Small bowls or ramekins to crack each egg into (easier and avoids shells)
5. Lid that fits the skillet, or a baking sheet / large plate to cover and steam
6. Measuring spoons (for butter or oil) and a tablespoon
7. Box grater or microplane for the cheddar (optional)
8. Cutting board and a small sharp knife for chopping chives or parsley
FAQ
Toad In The Hole Recipe Substitutions and Variations
- Bread: swap the thick slices for 4 English muffin halves, brioche slices or sturdy sourdough rounds — they hold the egg well and toast up nicely.
- Eggs: for a vegan swap use about 1 cup silken tofu, blended smooth (replaces 4 eggs), or use a commercial egg replacer per package directions, but the texture will be different.
- Butter or oil: use ghee, extra virgin olive oil, or bacon fat instead, same amount, they brown the bread and add lots of flavor.
- Grated cheddar / chives: replace cheddar with gruyere or mozzarella, or a plant based cheddar; swap chives for sliced scallions or chopped cilantro.
Pro Tips
– Use slightly stale or day-old thick bread, or press fresh slices a bit with your palm before cutting the hole. It soaks up less butter and stays crisp longer, so the whole thing wont go soggy five minutes after you plate it.
– Mix fats for flavor and less burning: start with a pat of butter for taste, then add a splash of neutral oil so the butter doesn’t brown too fast. Keeps the pan forgiving if your heat is a little high.
– If you like runny yolks but set whites, add just 1 to 2 tablespoons of water to the pan away from the bread and cover quick. The steam finishes the whites without overcooking the yolk. You can also finish a tray in a 350 to 375 F oven for even, hands-off results if you have an oven proof skillet.
– Want neat edges and an intact yolk when flipping? use a thin metal spatula, slide it under the whole slice, lift with your other hand supporting the bread, then flip in one smooth motion. Or skip flipping and melt cheese by covering at the end so you dont risk breaking yolks.
Toad In The Hole Recipe
I share a simple Breakfast Toast technique that cooks an egg into the center of the bread and reveals a neat shortcut you probably haven't tried.
2
servings
561
kcal
Equipment: 1. Large nonstick or cast iron skillet (10 to 12 inch)
2. Round cookie cutter or a drinking glass about 2.5 to 3 inches wide
3. Spatula or turner for flipping the toast and eggs
4. Small bowls or ramekins to crack each egg into (easier and avoids shells)
5. Lid that fits the skillet, or a baking sheet / large plate to cover and steam
6. Measuring spoons (for butter or oil) and a tablespoon
7. Box grater or microplane for the cheddar (optional)
8. Cutting board and a small sharp knife for chopping chives or parsley
Ingredients
-
4 slices bread, thick cut works best
-
4 large eggs
-
2 tbsp unsalted butter or 1 tbsp neutral oil
-
Salt to taste
-
Freshly ground black pepper to taste
-
1/4 cup grated cheddar cheese optional
-
2 tbsp chopped chives or parsley optional
Directions
- Gather everything: 4 thick slices bread, 4 large eggs, 2 tbsp unsalted butter or 1 tbsp neutral oil, salt, pepper, 1/4 cup grated cheddar (optional) and 2 tbsp chopped chives or parsley (optional); if you have time let eggs sit 10 minutes at room temp they cook nicer.
- Use a round cookie cutter or a drinking glass about
- 5 to 3 inches wide to cut a circle out of the center of each bread slice, keep the cutouts to toast too.
- Heat a large nonstick or cast iron skillet over medium heat and add the butter or oil, swirl so pan is evenly coated, butter foam should be bubbling but not browning.
- Add the bread slices and the cutouts to the pan, toast one side 1 to 2 minutes until golden, flip each slice so the toasted side is up.
- Crack one egg into a small bowl each (easier and avoids shells) then gently slide an egg into each hole in the bread; season with a little salt and freshly ground black pepper.
- Turn the heat down to low and cover the skillet with a lid; cook 3 to 6 minutes depending on how runny you want the yolks, check after 3 minutes for soft yolks.
- If you want the yolk fully set or a bit browned on top, sprinkle the grated cheddar over each egg after about 2 minutes of covered cooking then replace the lid so cheese melts, or very carefully flip the whole slice for an over-easy finish and cook 30 to 60 seconds more.
- No lid handy Try a splash of water (1 to 2 tbsp) into the pan away from the bread and quickly cover with a baking sheet or large plate to steam the tops, it works like a charm.
- When eggs are cooked to your liking remove to plates, scatter chopped chives or parsley on top and add any extra salt or pepper to taste.
- Serve immediately with the toasted cutout circles for dunking, or stack them on top, eat right away cause they get soggy fast.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 231g
- Total number of serves: 2
- Calories: 561kcal
- Fat: 29g
- Saturated Fat: 13.7g
- Trans Fat: 0.25g
- Polyunsaturated: 2g
- Monounsaturated: 10g
- Cholesterol: 372mg
- Sodium: 596mg
- Potassium: 232mg
- Carbohydrates: 41.3g
- Fiber: 3g
- Sugar: 6g
- Protein: 23.5g
- Vitamin A: 1050IU
- Vitamin C: 2mg
- Calcium: 196mg
- Iron: 3.7mg
