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Toad in a Heart

Lisa Kalabokis

Chef demonstration
All seasons


  • 2 slices Bennison's Bakery bread
  • 2 tsp. oil or Nordic Creamerymelted butter
  • 2 whole Ellis Family Farms eggs
  • Salt and pepper


1. Cut out center of each bread slice, using a 2-1/2 to 3-inch heart, round or other shape cutter; reserve cut-outs.

2. Coat large nonstick skillet lightly with oil or melted butter

3. Toast bread slices and cut-outs on one side in skillet over medium-low heat until golden, about 5 minutes. Turn bread pieces over.

4. Break and slip an egg into center of each bread slice. I like to crack an egg into a small bowl and pour it into the center.

5. Cover pan and cook slowly, until whites are completely set and yolks begin to thicken but are not hard, 4-5 minutes.

6. Season eggs with salt and pepper, if you like.

7. Serve immediately with cut-outs for dipping!

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