Toad-in-the-Hole
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4thick slices (about ¾-inch) milk or Pullman bread, or brioche
- 6ounces white farmhouse Cheddar, preferably English, grated
- 4large eggs
- 2large egg yolks
- 3tablespoons half-and-half
- 3tablespoons unsalted butter
- Salt to taste
Preparation
- Step 1
In a nonstick or a well-seasoned cast-iron skillet over medium-high heat, toast bread until crisp and well-browned. Remove from pan. Use a circular cutter, 3 inches in diameter, to punch out a hole in the center of each slice. Place the bread on individual plates.
- Step 2
Sprinkle cheese over the bread to fill the center hole and cover the rest of the slice. You can let some of the cheese fall onto the plate.
- Step 3
Whisk together eggs, egg yolks and half-and-half until well-blended.
- Step 4
Place the skillet over medium-low heat. Add butter and when it has melted, add egg mixture. Stir gently with a wooden spoon until softly scrambled and custardy. Add salt to taste. Transfer eggs to the center of each piece of toast, filling the hole, and serve.
Private Notes
Cooking Notes
Dood it’s like heaven
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