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.
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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.
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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.
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If you toast up the cutout piece too, serve it as a yolk dipper. Or save them for cutie-patootie sandwiches later.
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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.