Description
Toad in the Hole Breakfast Sandwiches combine a golden egg-in-toast center with crispy hash browns, melty cheese, and fresh herbs for the ultimate morning indulgence.
Ingredients
Scale
- 4 slices thick-sliced bread
- 2 large eggs
- 2 tablespoons butter
- 2 slices cheddar cheese
- 1 cup hash browns (frozen or fresh, cooked)
- 1 tablespoon fresh chives or parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat a non-stick skillet over medium-low heat.
- Cook hash browns in a pan until crispy, then set aside. Butter one side of each bread slice.
- Cut a round hole in the center of two slices using a cutter or glass. Keep the cutouts.
- Place cut slices buttered side down on the skillet and crack an egg into each hole. Season with salt and pepper.
- Cook on low heat until the whites are set and yolk is soft, about 4–5 minutes. Flip if desired.
- On the other two slices, layer cheese, cooked hash browns, and herbs. Top with egg-in-toast slices.
- Press gently with a spatula, slice, and serve warm.
Notes
- Use thick bread to prevent sogginess and support the egg.
- Toast the bread cutouts and serve as yolk dippers.
- Customize with avocado, pesto, or tomato slices.