Eggs in Bread

AKA Toads in a Hole

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About


  • 4 1-inch slices whole wheat Italian bread
  • 1 tablespoon extra-virgin olive oil
  • Nonstick organic olive oil or canola oil spray
  • 4 organic eggs
  • Sea salt and pepper


    1. Using your fingers, create a cavity in the center of each slice of bread, making a depression but not going all the way through. The cavity should be about 2 inches long and 1 inch wide. (We like to drizzle the bread that we take out with a little local honey and then eat it.) Brush both sides of the bread with the olive oil.
    2. Heat a large skillet over medium heat, then carefully remove the skillet from the stove and spray it with nonstick organic olive oil spray. Return the hot, sprayed skillet to the medium heat. Arrange the slices of bread in the skillet in a single layer, leaving as much space as possible between slices to make it easier to turn them later.
    3. Crack one egg at a time into a small bowl, then turn it into the cavity in the bread, repeating until every slice of bread is filled with an egg. Sprinkle each with a little sea salt and pepper. Cook for about 4 minutes, until the egg begins to set and the underside of the bread is toasted to your preference; check by lifting with a metal spatula.
    4. Carefully turn each slice of bread, sprinkle with sea salt and pepper, then cook the other side for about 4 minutes, until the egg is fully set and the underside of the bread is nicely toasted. Transfer the Eggs in Bread to a platter. Serve hot, at room temperature, or chilled.