Toad-in-the-Hole

Among the breakfast options at SingleThread is an English menu, with toad-in-the-hole as its centerpiece. Mr. Connaughton calls it an homage to Heston Blumenthal — the innovative English chef and owner of The Fat Duck — for whom he worked for several years. For the eggs, Mr. Connaughton uses sous-vide techniques: vacuum-sealing the eggs, processing them in a water bath and using a siphon canister. Lacking such equipment in your kitchen, you can still approximate the result by gently and softly scrambling the egg mixture. And if you prefer, even a well-trimmed poached egg can be centered on the toast and cheese.

Ingredients

• 4 thick slices (about 3/4-inch) milk or Pullman bread, or brioche
• 6 ounces white farmhouse Cheddar, preferably English, grated
• 4 large eggs
• 2 large egg yolks
• 3 tablespoons half-and-half
• 3 tablespoons unsalted butter
• Salt to taste

Steps

1. In a nonstick or a well-seasoned cast-iron skillet over medium-high heat, toast bread until crisp and well-browned. Remove from pan. Use a circular cutter, 3 inches in diameter, to punch out a hole in the center of each slice. Place the bread on individual plates.
2. Sprinkle cheese over the bread to fill the center hole and cover the rest of the slice. You can let some of the cheese fall onto the plate.
3. Whisk together eggs, egg yolks and half-and-half until well-blended.
4. Place the skillet over medium-low heat. Add butter and when it has melted, add egg mixture. Stir gently with a wooden spoon until softly scrambled and custardy. Add salt to taste. Transfer eggs to the center of each piece of toast, filling the hole, and serve.