Whole Loaf Toad in the Hole

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 baguette
  • 2 tablespoons unsalted butter, melted
  • 4 to 6 large eggs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, for garnish, optional
Directions
Watch how to make this recipe.
  • Special equipment: a 2- to 2 1/2-inch round cutter (the size of the cutter will depend on the width of the baguette), optional

  • Preheat the oven to 350 degrees F.

  • Using a 2- to 2 1/2-inch round cutter (the size of the cutter will depend on the width of the baguette), cut out 4 to 6 circular wells down the length of the baguette. The wells should be deep enough to hold an egg; don't cut all the way through to the bottom. The number of wells will depend on the length of your baguette. If you do not have a round cutter, cut out circles with a knife. Scoop out the bread filling and brush the insides of the holes with the butter. If you have any butter leftover, brush the outside of the loaf as well.

  • Place the baguette on a baking sheet. Crack an egg into a small ramekin and then slide the egg into one of the holes in the baguette. Repeat and fill the remaining holes. Season with salt and pepper.

  • Bake until the eggs are set and cooked to the desired doneness, about 15 minutes. Garnish with the parsley if using and serve immediately.


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    This recipe is featured in:

    The Kitchen