For 4th of July breakfast this year, I found a Martha Stewart recipe for a glorified version of Toad in the Hole.
What's Toad in the Hole you ask?
Toad in the Hole is a traditional English dish consisting of sausages in a Yorkshire pudding batter. The origin of the name "Toad-in-the-Hole" is often disputed. Many suggestions are that the dish's resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name. It is rumored to have been called "Frog-in-the-Hole", at one time, although little if any evidence corroborates this assertion.
Whatever you want to call it....it's an easy brunch dish and leftovers can be packed up easily to be warmed up later (if you want leftovers, cook the eggs for 5 minutes less).
Bacon, Egg and Toast Cups - AKA "Toad in the Hole"
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.
I just bought this silicon muffin pan and I love it!