Cookie Cutter Toad-in-the-Hole

Cookie Cutter Toad-in-the-Hole


  1. CUT out center of each bread slice, using a 2 1/2 to 3-inch heart, round or other shape cutter; RESERVE cut-outs. COAT large nonstick skillet lightly with oil.

  2. TOAST bread slices and cut-outs on one side in skillet over medium-low heat until golden, about five minutes. TURN bread pieces over.

  3. BREAK and SLIP an egg into center of each bread slice. COVER pan and COOK slowly until whites are completely set and yolks begin to thicken but are not hard, five to six minutes. SEASON eggs with salt and pepper. SERVE immediately with cut-outs.


  • 2 large EGGS
  • 2 slices white OR whole wheat bread
  • 2 tsp. olive oil
  • salt and pepper


This recipe is an excellent source of choline and a good source of protein and folate.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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