Growing up we called this breakfast treat Egg in the Nest. You might know it as Toad in the Hole.By either name, it's delicious and easy to make.
Kids and kids at heart love it.
The Culinary Institute of America Cookbook has a recipe for this breakfast classic that includes Red Pepper Ketchup.
Toad in the Hole with Red Pepper KetchupServes 8
16 slices sourdough bread, about 3/4 inch thick
1 cup melted butter or as needed
2 teaspoons salt or to taste
1 teaspoon black pepper or to taste
1 cup Red Pepper Ketchup (recipe below)
Cut holes in each slice of bread with a 2 1/2-inch biscuit cutter. Be sure not to get too close to the edge of the bread. Brush both sides of each slice of bread with the melted butter.
Heat a griddle to medium heat (the CIA cookbook calls for a gas grill or charcoal grill but for indoors I suggest a griddle, either electric or stove top). Griddle the bread on one side until golden brown' about 1-2 minutes. Flip each piece of bread over and crack one egg into the hole in each piece of bread.
Season the eggs with salt and pepper. Fry the eggs about 2 minutes for sunny-side-up, 3 minutes for medium yolks and 3 1/2 to 4 minutes for hard yolks. Flip the bread over, being careful not to break the yolk, and cook for 30 seconds more, if desired.
Serve immediately with the Red Pepper Ketchup on top or on the side.
Red Pepper KetchupMakes 2 cups
1/4 cup olive oil
5 red peppers, diced
2 tablespoons minced shallots
3/4 cups dry white wine
3/4 cup chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
Heat the olive oil in a large saute pan over medium heat. Add the peppers and shallots and saute until tender, about 5 to six minutes.
Deglaze the pan with the white wine, making sure to scrape up anything that is stuck to the bottom of the pan.