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French Toast Toad-in-the-Hole

January 9, 2012

 

Happy Monday, hungry people! Hope everyone had a swell weekend. I know Scott did, because I treated him to breakfast in bed yesterday morning! He’s been so busy at work, even had to put in a late night on Saturday, so I felt he deserved a little pampering. I also felt it was a good opportunity to try something new for breakfast, and even realized I don’t think I’ve ever posted a breakfast recipe here! I guess I tend to keep breakfast simple, mostly having smoothies or oatmeal, and rarely break out of the regular fried eggs + toast staple when I do feel like putting forth a bit more effort. However, I must have felt inspired yesterday, perhaps it was the wee bit of morning sun that was sneaking in through my kitchen window, so I created an easy dish combining two fun breakfast classics: French Toast and Toad-in-the-Hole. Side of bacon, optional but recommended!

French Toast style Toad-in-the-Hole // serves 2

  • 1 egg (for batter)
  • 3/4 cup milk
  • 1/2 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 3/4 tsp molasses
  • 1 TBSP sugar
  • 4 eggs
  • 4 slices of the bread of your choice (I used rye)

In a medium bowl, combine the one egg, milk, cayenne, cinnamon, molasses, and sugar. Beat to combine well. Using a knife, or small round cookie cutter, cut one hole in the middle of each slice of bread. Heat a skillet over medium-low heat and grease it with butter, oil, or bacon fat (what I did, since I cooked the bacon first in the same pan).

One at a time, add the slices of bread into the batter and flip it a couple times to soak it up well. Let excess drip off back into bowl and add it to your pan. Working quickly, get as many slices in the skillet as fit comfortably with room to flip (two at a time works well). Crack one egg into the holes of each piece of frying bread. Allow to cook until the undersides are golden brown, and carefully flip each piece over. Cook until the bottoms are golden brown, being careful to not overcook the eggs. If its taking too long to brown the bread and your yolks are firming up-increase the heat on the stove.

Remove french toast/toad-in-the-holes, and repeat with remaining slices of bread. This would be delicious served with some maple syrup on top, but unfortunately we didn’t have any! So we opted to go with our usual Sriracha and ketchup. Happy eating!

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7 Comments leave one →
  1. January 9, 2012 11:46 am

    Mmmmmmmmmm my dad calls these eggs in a basket. Never did think of doing it french toast style though. Delicious!

  2. January 9, 2012 1:16 pm

    That looks like such a wonderfully appetising breakfast!

  3. January 9, 2012 7:28 pm

    This is my kind of breakfast!

  4. January 10, 2012 5:20 am

    Such a lovely breakfast in bed?
    Scott’s certainly a lucky man!

  5. January 10, 2012 9:42 am

    Savory & sweet breakfast? *stomach growls*

    -Taissa

  6. January 11, 2012 7:00 pm

    Mmm… I love French toast, I love Toad-in-the-Hole. What a perfect combination!

  7. January 14, 2012 12:37 pm

    Reblogged this on radix malorum est cupiditas.

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