Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 7 Ratings

Also known as "egg in a basket" or "toad in the hole," try this toast and fried egg recipe for a simple, family-friendly breakfast.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
1 egg toast each


Ingredient Checklist


Instructions Checklist
  • Using a 2 1/2-inch round cookie cutter, cut a hole from the center of each bread slice. In an extra-large nonstick skillet heat oil over medium-high heat. Add bread slices; cook about 1 minute or until lightly toasted. Turn bread over.

  • Break an egg into a cup, taking care not to break the yolk. Hold the lip of the cup as close to the hole in one of the bread slices as possible and slip egg into hole. Repeat with the remaining eggs. Reduce heat to medium. Cook, covered, for 5 to 6 minutes or until whites are completely set and yolks begin to thicken.

  • Transfer egg toasts to serving plates. Top with tomatoes and, if desired, green onions. Sprinkle with cheese.

Nutrition Facts

177 calories; fat 9g; cholesterol 188mg; saturated fat 3g; carbohydrates 13g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 11g; vitamin a 631.7IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 48.4mcg; vitamin b12 0.5mcg; sodium 225mg; potassium 215mg; calcium 90.9mg; iron 1.6mg.