BAKED BAGEL EGG-IN-THE-HOLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the baked bagel egg-in-the-hole: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Brush the parchment with 2 tablespoons of the melted butter.
- Using a 2-inch round cutter, make the center of each bagel half larger. Save the cutout pieces. Brush the cut side of the bagels and bagel cutouts with 2 tablespoons of the melted butter.
- Place the bagels cut-side down on the prepared baking sheet. Line up the cutout pieces down the center of the baking sheet cut-side down as well. Using the palm of your hand, press the bagels into the baking sheet. This will help make sure they are touching the baking sheet so the eggs won't seep out before they're cooked.
- Brush the tops of the bagels and cutouts with the remaining 2 tablespoons butter. Crack an egg into each bagel hole. Season the eggs with salt and pepper. Bake for 11 to 14 minutes, depending on how you like your eggs; 11 minutes will give you a runny yolk, while 14 minutes will give you a fully cooked yolk.
- For the hollandaise: In a small saucepan, melt the butter until sizzling.
- Put the egg yolks in a blender and turn on a low speed to allow them to combine. While the machine is running, slowly begin pouring the hot butter into the blender in a thin, steady stream. Once all the butter is in, immediately begin adding the lemon juice.
- Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir and then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning if necessary. Transfer to a serving pitcher and cover with foil until serving.
- For the garnish: Transfer the bagels and cutouts to a serving platter. Arrange the salmon around the bagels and garnish with the red onions, chives and capers. Serve with the warm hollandaise on the side.
TOAD IN THE HOLE
American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. -Ruth Lechleiter, Breckenridge, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 4
Steps:
- Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet. , Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.
Nutrition Facts : Calories 183 calories, Fat 10g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 244mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
KIDS CAN MAKE: CHEESY EGGS-IN-THE-HOLE WITH BACON
Kids can use their favorite cookie cutter shapes to make this hearty breakfast with a grilled cheese-like twist. For little kids: Let them cut out the bread with cookie cutters. For big kids: Let them crack the eggs into the toast cut-outs, sprinkle with Parmesan and (if they're up to it) flip the slices.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a large nonstick skillet over medium-high heat. Fry the bacon until crisp, about 5 minutes. Remove the pan from the heat and transfer the bacon to paper towels to drain; when cool enough to handle, crumble.
- Add the butter to the hot pan to melt with the rendered bacon fat; set aside.
- Cut a piece from the center of each slice of bread using a 2 1/2-inch round or other decorative 2 1/2-inch cookie cutter (star, flower, heart). Brush the slices and cutouts with the butter-bacon fat mixture and transfer them to a plate.
- Toast 2 slices of bread and 2 cutouts in the skillet over medium heat until browned on one side, about 1 minute. Crack an egg into each hole and sprinkle each toast with 1 tablespoon of the Parmesan; cook 2 minutes. Flip the slices and cutouts, season with salt and pepper and cook 2 minutes for a runny yolk or slightly longer for a set egg. Repeat with the remaining bread slices, cutouts, eggs and Parmesan.
- Transfer each egg-in-the-hole to a plate and sprinkle with crumbled bacon. Serve with the toasted cutouts, for dipping in the yolk.
Nutrition Facts : Calories 320 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 215 milligrams, Sodium 480 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 15 grams, Sugar 5 grams
EASY CHEESY MUSTARD TOAD-IN-THE-HOLE WITH BROCCOLI
Transform toad-in-the-hole with melting mustardy cheddar and broccoli. Serve with steamed greens and this delicious homemade gravy
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Tip the flour and eggs into a large bowl, season and whisk to a thick, smooth paste. Stir in the milk until the batter is the consistency of single cream, then stir in 2 tsp mustard. Leave to rest for 30 mins.
- Heat the oven to 240C/220C fan/gas 9. Pour 2 tbsp oil into a heavy roasting tin, casserole dish or ovenproof skillet pan and tip to fully coat with the oil, then put on the middle shelf of the oven for 10 mins. Add the sausages, well spaced apart, and cook for 5-7 mins, then add the broccoli and sliced leek, and cook for another 3 mins. Mash the cheese with the 1 tbsp mustard.
- Pour the batter over the sausages, broccoli and leeks, then scatter over most of the mustardy cheese. Cook for 15 mins before turning the oven down to 220C/200C fan/gas 7 (don't open the oven door during this time). Sprinkle over the remaining mustardy cheese, then cook for 5-8 mins until melted, and the batter is puffed and golden brown.
- Meanwhile, make the gravy. Fry the onion with the remaining oil for 10-15 mins until lightly golden, adding a little water if they catch. Stir in the flour until it disappears, then add the vinegar and thyme. Season well. Sizzle until the vinegar evaporates, then pour in the stock and bubble uncovered for 10 mins, or until the gravy is the thickness you prefer.
Nutrition Facts : Calories 653 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium
TOAD IN THE HOLE BACON SANDWICH
Switch up the cheese-pepper jack gives a nice kick-or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Using a biscuit cutter or round cookie cutter, cut out center of 1 slice of bread (discard center or save for another use). Spread mayonnaise on 1 side of bread slices. In a large skillet coated with cooking spray, lightly toast cutout slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into center. Add remaining bread slice mayonnaise side down, to skillet; layer with cheese and bacon. , Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.
Nutrition Facts : Calories 610 calories, Fat 34g fat (11g saturated fat), Cholesterol 240mg cholesterol, Sodium 1220mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
ULTIMATE TOAD IN THE HOLE
An indulgent favourite comes bursting to life in this luxurious recipe - everyone loves a good toad in the hole
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
- Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
- Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
- Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.
Nutrition Facts : Calories 625 calories, Fat 42 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.08 milligram of sodium
CHEESY BACON TOAD IN THE HOLE EGG BAKE
Cheesy bacon and egg bakes are always tasty. This toad in the hole version, with a blend of Cheddar and Monterey Jack, ups the tastiness and adds fun too.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Cut a hole in center of 4 bread slices using 1-1/2-inch cookie cutter. Spread remaining bread slices with butter; place, butter-side down, in 13x9-inch baking dish.
- Top with half the cheese, then bread slices with holes in center. Break 1 egg into each hole. Sprinkle with remaining cheese and bacon.
- Bake 10 min. or until cheese is melted and eggs are set.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 225 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
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