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.
- Total:
- Serves: 4 persons
Ingredients
- 4thick slices (about 3/4-inch) milk or Pullman bread, or brioche
- 6ounces white farmhouse Cheddar, preferably English, grated
- 4large eggs
- 2large egg yolks
- 3tablespoons half-and-half
- 3tablespoons unsalted butter
- Salt to taste
Instructions
Step 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.Step 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.Step 3
Whisk together eggs, egg yolks and half-and-half until well-blended.Step 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.