This Americanized twist on the traditional British toad-in-the-hole is from Drew Evans (former and well-loved Hammertown Design consultant) and is included in the pages of "Love Where You Eat: Entertaining in the Country" by Joan Osofsky & Abby Adams.
- 1 round loaf peasant bread, thickly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 6 large eggs
- Sea salt and freshly ground black pepper
- Cut a round hold using a shot glass or small glass jar, about 1-1/2 inches in diameter, in each slice of bread.
- Heat 1 teaspoon of the olive oil and 1 teaspoon of the butter in a nonstick saucepan over medium heat. When the butter has melted, place a slice of bread on the surface.
- when the bread begins to brown, break an egg into the hole, keeping the yoke from breaking. (This is easier to do if you break the egg into a little bowl first.) Season with salt and pepper. When the egg has cooked enough that the underside is firm, about 2 minutes, turn it over to briefly cook on the other side. When the egg white is set but the yolk is still runny, remove the toast (with the cooked egg inside it) to a warmed plate.
- Repeat for the remaining 5 eggs, adding oil and butter to the pan by the teaspoon as needed. It’s possible to cook 2 or 3 toasts at the same time.
- Arrange on warmed plates and serve with the grilled sausages and tomatoes (see recipe below)