2 slices pumpernickel
1-2 slices smoked Gruyere (the slices in the picture are small…)
1 tablespoon unsalted butter
With a cookie cutter, cut a hole in the center of one slice of bread. (I used this vintage cookie cutter I bought at Curiosities in East Dallas. If you’re looking for vintage anything—I recommend Curiosities.)
Melt butter in a cast iron skillet on medium heat.
When butter has melted, begin browning both pieces of bread.
Crack open the egg into the slice with the hole. Let cook for a couple of minutes.
|This makes me smile:)|
Sprinkle cheese with sea salt and pepper (optional) and top with the egg slice of bread, hole facing up.
|Toad in the Hole – Redefined!|
You could easily substitute any type of bread or cheese. Very yummy.
Grace Grits and Gardening
Farm. Food. Garden. Life.