Toad in the Hole with Garlic-Butter Mushrooms
Crisp toasts filled with tender baked eggs and topped with garlicky mushrooms and arugula.
Serves4 to 8
Makes8 toasts
Prep20 minutes
Cook18 minutes to 23 minutes
When I was growing up, I loved when my mom made me toad in the hole for breakfast. Not to be confused with the English dish bearing the same name, toad in the hole is simply a piece of toast with a hole cut out and an egg cooked inside (you may know it as egg in the basket, or bull’s-eye eggs). This version of my childhood favorite has you top the toast with savory garlic-butter mushrooms, transforming it from humble breakfast to playful dinner everyone will love.
Using the Leftover Bread
To make this recipe, you have to cut the center out of each piece of bread to make room for the eggs, which means you’ll end up with quite a bit of bread scraps. You can toast the scraps and use them to dip into the eggs after baking, or save them and make homemade breadcrumbs. They’ll come in handy in the following recipes:
Toad in the Hole with Garlic-Butter Mushrooms
Crisp toasts filled with tender baked eggs and topped with garlicky mushrooms and arugula.
Prep time 20 minutes
Cook time 18 minutes to 23 minutes
Makes 8 toasts
Serves 4 to 8
Nutritional Info
Ingredients
- 4 cloves
garlic
- 2 tablespoons
chopped fresh rosemary leaves
- 1 pound
cremini mushrooms
- 8 tablespoons
(1 stick) unsalted butter
- 1 teaspoon
kosher salt, plus more for serving
- 1/2 teaspoon
freshly ground black pepper, plus more for serving
- 8 (1-inch thick) slices
country or sourdough bread
- 8
large eggs
- 2 packed cups
baby arugula
Extra-virgin olive oil, for drizzling
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
Mince 4 garlic cloves. Chop until you have 2 tablespoons fresh rosemary leaves. Cut 1 pound cremini mushrooms into quarters. Melt 8 tablespoons unsalted butter in a large skillet over medium heat. Add the mushrooms and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring frequently, until tender and browned, 8 to 10 minutes. Add the garlic and rosemary, and cook until fragrant, about 1 minute. Remove from the heat.
Cut 8 (1-inch thick) slices crusty bread. Using a 3-inch round cutter (or the bottom of a drinking glass), cut out the center of each slice. (Reserve for breadcrumbs or another use.) Arrange the slices in a single layer on the baking sheets. Crack 1 large egg into the hole of each slice. Bake until the whites are fully set, 10 to 13 minutes.
Top the toasts with the cooked mushrooms and garnish with 2 packed cups baby arugula. Drizzle with extra-virgin olive oil and season with kosher salt and black pepper.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 3 days.