Hubs fondly remembers this classic for breaky. Spud was right on board from the beginning and has had it two mornings in a row now.
INGREDIENTS
Bread [and cookie cutter]
Egg
Butter
METHOD
Cookie cutter out the centre with whatever shape you fancy. With a bit of butter in the pan, toast up one side of the bread for a minute or two.
Flip the bread over and crack one egg into the whole. Cook for another minute or two depending on how hard or soft your wee one likes it.
If you toast up the cutout piece too, serve it as a yolk dipper. Or save them for cutie-patootie sandwiches later.
It turns out my mom was raised on this as well; my Grandma made it for her in the leftover bacon fat and called in 'Toad in the Hole'. I think it must be a North American variation on the English version which I believe is a sausage in a Yorkshire pudding. I plan on researching that one, and testing it, soon.