Thank you to Goldrich Eggs for inspiring such a yummy post!

Whether you call them toads in a hole or eggs in a hole, my baked version of this dish is perfect for Christmas morning...you can make multiple servings at once. This recipe for Baked Toads in a Hole is one of our favorites for sure.

#GoldrichYolk

Traditionally, the English dish of Toads in a Hole is a sausage and Yorkshire pudding type of casserole. But, in our home {as in many other American homes}, Toads in a Hole is what we refer to as eggs cooked inside the cutouts of bread slices. I've been making this for as long as I can remember...it's my youngest son's favorite breakfast. I've found that, not only does baking this dish provide a way to make a lot more servings faster, it also produces a prettier finished product, if you will. Check out the recipe below.

Baked Toads in a Hole

We love ours Tex-Mex style...with cilantro, green onions, and sliced tomatoes.

If we're really feeling fun, we may serve it with avocado, too. Because...eggs and avocado. Need I say more?

I think the yolks in this dish are really stunning...mainly due to these Goldrich Eggs I used. Their yolks really are a pretty golden hue. They produced a show-stopper for me when I pulled these out of the oven the other morning. Oh, and if you're wondering...we eat the "toad hats", too. No need to waste a perfectly good toasted bread piece. Plus, it's awesome for sopping up the yolks if you soft-bake them like we do.

To make them more festive for this time of the year, I set aside my usual biscuit cutter and pulled out one of my Christmas star cookie cutters to create my toads' holes. I thought about renaming them Toads in Stars. But, quite frankly, the more I said it, the dumber it sounded. Ahem.

Baked Toads in a Hole Recipe

<<<CLICK HERE FOR PRINTABLE VERSION.>>>

Ingredients

6 slices of bread {the thicker the slice, the better!}
1/2 stick salted butter, softened
6 large eggs
chopped cilantro
chopped tomatoes
chopped green onions
salt and pepper
optional toppings: avocado, cheese, salsa, pico de gallo

Directions:

Spray a cookie sheet or jelly roll pan with non-stick spray.
Butter both sides of each bread slice.
Using a cookie cutter, cut out the center of each slice of bread. I like to kind of work my cut outs in around the edges of the bread on the pan for baking {honestly, they kind of hang off the edge of the pan sometimes...but that's okay}.
Bake in a 375-degree preheated oven for 7 minutes. Pull pan out of the oven and flip all of the bread {even the cutouts}.

I usually set my cut outs aside as I slip my eggs into the bread.

I break each egg into a custard cup and gently slip them into the bread's hole.

Continue until each piece of bread has an egg "floating around" inside of it.
Place back in the oven {you can nestle the cutouts on the edges again}.
Bake for 9 minutes. If you prefer a firmer yolk, bake for 11 minutes.

Remove from oven. Allow to sit for 3-4 minutes and the yolk will deepen in color. The eggs will come back to their beautiful golden color.
Serve with desired toppings and enjoy.

I love making these in the oven...so much easier than frying each one in the pan. They're so yummy and perfect for Christmas breakfast or brunch.

<<<CLICK HERE FOR PRINTABLE VERSION.>>>