Toad in the Hole BLT
When we were kids, my brothers and I looked forward to Sunday morning because my mother made us Toad in the Hole for breakfast—an egg dropped in the center of yummy bread and grilled to a golden brown on each side. I liked my egg just a bit soft so I could soak up all the goodness with the crusty bread. This recipe is a mash-up of two classics in one! I put bacon, lettuce and tomato in the middle to make a ramped up Toad in the Hole BLT for my family.
Toad in the Hole is a breakfast classic that has been made for generations. It’s easy to prepare and fun to eat. And if you have a griddle to use, it can all be done using the same appliance. I can easily make 4 sandwiches at once on my electric griddle. And the best part, clean up is quick and easy.
I’ve had my electric griddle for years. We received it as a wedding gift and it has held up nicely over time. I use it when I’m making pancakes and grilled cheese sandwiches for a large group. It is also terrific for cooking bacon. This griddle is similar to the one I use and has numerous positive reviews on Amazon.com
If you don’t have a griddle, I recommend using a large non-stick skillet for this recipe. You should be able to do two sandwiches at a time, depending on the size of your skillet. Make sure to spray the skillet with cooking spray so the bread does NOT stick.
Toad in the Hole BLT
The best recipes really do have the fewest ingredients. So, you want each ingredient to be as fresh as possible. When making this breakfast sandwich, remember to select the freshest eggs, lettuce, tomatoes and bread that you can find. Starting with the best ingredients will always result in great flavors.
Ingredients:
- 4 eggs
- 4 slices Brioche or Sourdough bread
- 4 tablespoons of mayonnaise
- 6 slices smoked thick-sliced bacon
- 4 romaine lettuce leaves
- 4 slices of tomato
- salt and pepper to taste
Note: You will get the best results if you use a bread that is a bit more sturdy than white bread. Broche, Sourdough and Texas Toast are all good choices for this breakfast sandwich. You want the bread to hold its shape and turn golden brown while the eggs are cooking.
How to make a Toad in the Hole BLT?
- Heat the griddle to 350 degrees. Cook the bacon until crisp and golden. Remove it from the griddle and drain it on a plate lined with paper towels.
- Using a round cookie cutter OR the top of a small mason jar, cut the hole for the egg. Place your bread slices on a cutting board and press the cookie cutter in the center of each slice. (Reserve the center circles for another use, like making small PB&J snacks.) You can lightly butter each slice of bread before placing them on the griddle, but I find that cooking the toast and eggs in the drippings from the bacon works the best.
- Carefully crack an egg in a small bowl. Pour the egg in the hole in the bread. Repeat this process for each slice of bread, 4 slices in total. Sprinkle each egg with salt and black pepper. Cook for 2-3 minutes.
- Using a large spatula, carefully flip each Toad in the Hole and cook for another 2-3 minutes or until you reach the desired doneness.
- Assemble your sandwiches by placing one Toad in the Hole on a plate. Spread the mayo over top. Add 2 or 3 slices of bacon, 2 lettuce leaves and 2 slices of fresh tomato. Place another Toad in the Hole on the top. Repeat for the second sandwich. Cut the sandwiches in half and enjoy!
How to make your breakfast sandwich SPICY?
Add some hot sauce or some sriracha mayonnaise to the sandwich to give it a spicy kick. I can’t remember a time when my father didn’t add hot sauce to his eggs. It was like salt for him, he loved hot sauce on many dishes.
If you’re looking for more breakfast recipes, check out more of my family favorites. Whether it is Loaded Potato Waffles, Jamaican Banana Bread, Sausage Tortilla Breakfast Bake or Grandpa Smith’s Pancakes, I’ve got you covered!
Toad in the Hole BLT
Ingredients
- 4 eggs
- 4 slices Brioche or Sourdough bread
- 4 tablespoons of mayonnaise
- 6 slices smoked thick-sliced bacon
- 4 romaine lettuce leaves
- 4 slices of tomato
- salt and pepper to taste
Instructions
- Heat the griddle to 350 degrees. Cook the bacon until crisp and golden. Remove it from the griddle and drain it on a plate lined with paper towels.
- Using a round cookie cutter OR the top of a small mason jar, cut the hole for the egg. Place your bread slices on a cutting board and press the cookie cutter in the center of each slice. (Reserve the center circles for another use, like making small PB&J snacks.) You can lightly butter each slice of bread before placing them on the griddle, but I find that cooking the toast and eggs in the drippings from the bacon works the best.
- Carefully crack an egg in a small bowl. Pour the egg in the hole in the bread. Repeat this process for each slice of bread, 4 slices in total. Sprinkle each egg with salt and black pepper. Cook for 2-3 minutes.
- Using a large spatula, carefully flip each Toad in the Hole and cook for another 2-3 minutes or until you reach the desired doneness.
- Assemble your sandwiches by placing one Toad in the Hole on a plate. Spread the mayo over top. Add 2 or 3 slices of bacon, 2 lettuce leaves and 2 slices of fresh tomato. Place another Toad in the Hole on the top. Repeat for the second sandwich. Cut the sandwiches in half and enjoy!
Equipment
- 1 griddle