Whole Loaf Toad in the Hole
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 165
- Sodium
- 361
- Total: 30 min
- Active: 15 min
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
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.