Yes, it’s a weekday. Yes, that is real butter on a hot breakfast. And no, I’m not even sorry. Everyone in the house devoured this and always does, including the two year old when it hit the table. Don’t get too angry with me for this, it is a fairly simple, delicious, wow worthy breakfast; wait until Saturday to make it if you must, but I dare you not to like it. Plus it has a fun name to boot!
Toad in the Hole, Eggs in the Basket, Birds in a Nest, whatever you prefer, this basic breakfast has so many names I can’t pretend to know them all but dress it up akin to Bruschetta, and it’s an instant favorite.
Excuse me while I digress for a moment, but have you ever seen the movie “V for Vendetta”? There is a scene where V’ serves Evey a piece of toast with an egg fried in the middle and she practically swoons across the floor at the real butter he used. It was hot breakfast, I find that is the way into most anyone’s heart. That and I implore you, unless you medically are unable, always use real butter. Be bold, take a cue from V’ plunder to obtain it if you must, but always use real butter. Now, combine that thought with the scene from the movie “Julie and Julia” where Julie’s husband Eric devours her Bruschetta in the first food scene of the film, he is like a rabid starving animal. Combine the two film feasts together (yes, I know I am referring to movies over 5 years old but some things stick…) and I think we have a winner people…
To make Toad in the Hole Basil Bruschetta you’ll need:
A loaf of thick crusted bread, sliced 1/2 inch thick with a hole removed from the middle of each slice
several pats of butter
eggs, one per slice of bread
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
one tomato, diced
a handful of fresh basil leaves, sliced into ribbons
extra virgin olive oil
several cloves of garlic, peeled
a few pinches of salt and cracks of pepper
In a medium skillet, sauté bell pepper in a generous amount (2-4 tablespoons) of extra virgin olive oil until piping hot and slightly soft. Pour oil and peppers into a large bowl and stir in fresh tomato, basil ribbons and splash with a few teaspoons balsamic vinegar. Cover and continue by preparing bread and eggs.
Preheat a large skillet over medium low heat, melt a few pats of butter in the pan, place a slice of bread and the center cut of the slice into the butter and brown lightly. Turn the bread over, brown lightly the second side, then crack an egg carefully into the center of the bread slice. Allow to cook until the egg is set, flip and continue until egg is done over-medium, or the white is fully cooked with a still runny yolk. This is your Toad in the Hole.
Remove Toad in the Hole from pan onto a plate, rub the browned bread firmly with a peeled garlic clove and top with the bell pepper, tomato, basil mixture. Salt and pepper to taste, serve immediately!