Prep 10 mins
Cook 6 mins
This breakfast has many names, but I first heard it called a Bull's Eye, and my mom often made it for us before we left for the bus stop when we were in elementary school. "Breakfast is the most important meal of the day!" she would ALWAYS say, which is a phrase I got tired of hearing when I was a kid but one I practically live by now. This recipe can easily be doubled, tripled, quadrupled...as many as your griddle or pan allows.
- Heat a griddle or pan to medium-high heat, and butter both sides of a slice of bread. I find it it easiest for cleanup (and to avoid buttering the rest of my kitchen) to do this step on a sheet of wax paper.
- With a biscuit cutter, the rim of a glass, or just a knife, cut a large circle out of the center of the bread.
- Place the bread and the bread circle in the heated pan (the butter should make a "sizzling" sound).
- Once you hear the "sizzling" sound, crack the egg directly into the pan, in the middle of the piece of bread from which you cut the circle.
- When the white of the egg is not see-through anymore, turn the egg/bread combo over. Turn the bread circle over also.
- Cook until bread is brown on both sides (like toast) and egg in the middle of egg/bread combo is over-easy (the white is cooked on both sides while the yolk is liquid).
My husband said "these are fun!"
I love 'em! They're called "toad in a hole" in our house, too, but by any name they're such a comforting and nutritious return to a good basic breakfast. I find that the better the bread, the better the "toad," and use a dense grainy bread from our local artisan bakery. And a good grind or two of black pepper never hurt!
This breakfast seems to have universal appeal. My mom used to call them toad-in-a-hole and I made them for my kids and now my grandchildren. Thanks for posting.