Whole Loaf Toad In The Hole
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
42
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
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
3
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
4
The wells should be deep enough to hold an egg; don't cut all the way through to the bottom
5
The number of wells will depend on the length of your baguette
6
If you do not have a round cutter, cut out circles with a knife
7
Scoop out the bread filling and brush the insides of the holes with the butter
8
If you have any butter leftover, brush the outside of the loaf as well
9
Place the baguette on a baking sheet
10
Crack an egg into a small ramekin and then slide the egg into one of the holes in the baguette
11
Repeat and fill the remaining holes
12
Season with salt and pepper
13
Bake until the eggs are set and cooked to the desired doneness, about 15 minutes
14
Garnish with the parsley if using and serve immediately