Nacho Toad-in-the-Hole

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

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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

CUTOUT 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.
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.
SEASON eggs with salt and pepper. TOP with cheese, salsa and chips. SERVE immediately with cut-outs.

Video Demonstration

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: 1.80mg
vitamin E: 1.36IU
trans fat: 0.25g
sugars: 2.26g
potassium: 143mg
magnesium: 32mg
selenium: 27mcg
phosphorus: 160mg
vitamin B12: 0.45mcg
vitamin K: 5.46mcg
vitamin B6: 0.15mg
copper: 0.15mg
vitamin B1 - thiamin: 0.12mg
manganese: 0.61mg
zinc: 1.20mg
vitamin B2 - riboflavin: 0.29mg
vitamin B3 - niacin: 1.38mg
omega 3: 0.10g
omega 6: 1.62g

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