Toad-in-the-Hole

Recipe from Kyle Connaughton

Adapted by Florence Fabricant

Toad-in-the-Hole
Melina Hammer for The New York Times
Total Time
20 minutes
Rating
3(186)
Notes
Read community notes

Among the breakfast options at SingleThread is an English menu, with toad-in-the-hole as its centerpiece. Mr. Connaughton calls it an homage to Heston Blumenthal — the innovative English chef and owner of The Fat Duck — for whom he worked for several years. For the eggs, Mr. Connaughton uses sous-vide techniques: vacuum-sealing the eggs, processing them in a water bath and using a siphon canister. Lacking such equipment in your kitchen, you can still approximate the result by gently and softly scrambling the egg mixture. And if you prefer, even a well-trimmed poached egg can be centered on the toast and cheese. —Florence Fabricant

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

440 calories; 32 grams fat; 17 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 21 grams protein; 502 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Whisk together eggs, egg yolks and half-and-half until well-blended.

  4. 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.

Ratings

3 out of 5
186 user ratings
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Credits

Adapted from Kyle Connaughton, SingleThread, Healdsburg, Calif.

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