Toad in a Heart
Lisa Kalabokis
Chef demonstration
Breakfast
All seasons
Ingredients:
- 2 slices Bennison's Bakery bread
- 2 tsp. oil or Nordic Creamerymelted butter
- 2 whole Ellis Family Farms eggs
- Salt and pepper
Instructions:
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!
