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Nacho Toad-in-the-Hole

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 4 to 6 minutes
Makes: 2 servings

video-demo

What You Need

2
slices whole wheat OR white bread
2
tsp. olive oil
2
EGGS
Salt and pepper
2
Tbsp. finely shredded Mexican cheese blend
2
Tbsp. black bean-corn salsa
1
Tbsp. crushed tortilla chips

Here’s How

  1. CUT OUT center of each bread slice, using a 3-inch round cutter; reserve cut-outs.  COAT large nonstick skillet lightly with oil. PLACE bread slices and cut-outs in skillet.
  2. BREAK AND SLIP an egg into center of each bread slice.  TURN ON heat to medium-high.  COOK until whites are completely set and yolks begin to thicken but are not hard, 3 to 4 minutes.  Carefully FLIP bread with egg and cut-outs over with turner.  COOK second side to desired doneness, 1 to 2 minutes.
  3. SEAS

Video Demonstration

Play Video
Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make NACHO TOAD IN THE HOLE for a breakfast twist.

Play this video

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Nutrition Information

Per Serving

Excellent source: protein and choline

Good source: fiber, calcium and iron.

calories: 228
total fat: 13g
saturated fat: 4g
polyunsaturated fat: 2g
monounsaturated fat: 6g
cholesterol: 218mg
sodium: 328mg
carbohydrates: 16g
dietary fiber: 2g
protein: 12g
vitamin A: 369.4IU
vitamin D: 17.5IU
folate: 37.9mcg
calcium: 110.0mg
iron: 1.8mg
choline: 133.4mg

vitamin C: mg
vitamin E: IU
trans fat: g
sugars: g
potassium: mg
magnesium: mg
selenium: mcg
phosphorus: mg
vitamin B12: mcg
vitamin K: mcg
vitamin B6: mg
copper: mg
vitamin B1 - thiamin: mg
manganese: mg
zinc: mg
vitamin B2 - riboflavin: mg
vitamin B3 - niacin: mg
omega 3: g
omega 6: g