Toad in the Hole
"I know this is not really toad in the hole, but thats what my dad always called it. This is one of our favorite breakfasts, but we eat it for supper too. You can use any potted meat but my family likes deviled ham. Be really careful to let this cool for at least five minutes or it will burn the roof of your mouth really badly. Another hint, use the little bit of potted meat left in your breakfast gravy to spoon over the top. This is really rich."
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
6 slices
- Serves:
- 4-6
ingredients
directions
- Preheat oven to 375.
- Butter both sides of bread, so that none shows thru.
- Use potted meat to form a levy around outside of one side of the bread.
- Lay flat, levy side up on ungreased cookie sheet.
- break one egg on top of each piece of bread.
- Salt and pepper to taste.
- Bake 30 to 40 minutes until eggs are cooked hard.
- Top with homemade breakfast gravy.
- enjoy.
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RECIPE SUBMITTED BY
Jackie H.
Powhatan, 42
I am a single mother,who lives on a small farm. I like to read, cook and garden. I have spent most of this summer canning. I have 37 tomate plants in the garden. So I am looking for new ways to put them up. I collect cook books and currently have over two hundred. I am not afraid to try new things and will try anything once. I often whip up something that in theory sounds good in my head. Take a recipe and put a new twist on it. One of my favorite books is a 1947 copy of Farmers Canning and preserving cook book. Found it at a yard sale for a quarter. Have gotten my money out of it a thousand times over.
