Toad in a Hole
Nutrition Information
  • Serves: 4
  • Calories: 250
  • Fat: 14g
  • Carbohydrates: 18g
  • Sodium: 580mg
  • Fiber: 5g
  • Protein: 16g
  • Cholesterol: 220mg
Type: Breakfast
Save Print
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 1 (16 oz) bag baby spinach
  • 2 ounces 97% lean ham, chopped
  • ½ teaspoon red-wine vinegar
  • ¼ teaspoon each salt and black pepper
  • 4 large slices rustic whole-wheat bread (cut into 1-inch thick slices)*
  • 4 large eggs
  • ¼ cup low-fat cheese shreds.
Instructions
  1. Preheat oven to 425°F. Coat a large jelly roll pan with cooking spray.
  2. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add garlic and cook, stirring, about 30 seconds. Add spinach by the handful and cook, stirring, until wilted, about 3 minutes. Transfer to a paper towel to absorb excess liquid. Return the spinach to the pan, add diced ham and season with vinegar, salt and pepper; set aside.
  3. Using a biscuit cutter or sharp knife, cut a 3½-inch hole in the middle of each slice of bread. (Make fresh bread crumbs out of the rounds and store in freezer for another recipe!) Brush large griddle or skillet with remaining 1 tablespoon olive oil. Cook slices of bread, pressing with a spatula, until lightly browned, 1 to 3 minutes per side. Transfer to the prepared baking sheet. Fill each hole with spinach mixture. Make a deep well in the spinach and break an egg into each well.
  4. Bake for 10 to 14 minutes for soft-set yolks. Sprinkle evenly with cheese shreds and serve.
Wordpress Recipe Plugin by EasyRecipe
Â