Nacho Toad-in-the-Hole

  • Cook Time

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  • Ingredients
    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 and corn salsa
    1 tbsp. crushed tortilla chips

    Yields: 2 servings

  • Nutritional Information

    Per Serving

    Calories: 228

    Total Fat: 13 g
    Saturated fat: 4 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 6 g

    Cholesterol: 192 mg
    Sodium: 329 mg
    Carbohydrates: 16 g
    Dietary Fiber: 2 g
    Protein: 12 g
    Vitamin A: 395.9 IU
    Vitamin D: 41.0 IU
    Folate: 37.9 mcg
    Calcium: 111.5 mg
    Iron: 1.8 mg
    Choline: 133.4 mg


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

Insider Info

Add a kid-friendly twist to the classic toad-in-the-hole with some Mexican cheese, black bean-corn salsa and tortilla chips.