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Some weekends I'm seriously lazy. But just because I'm lazy doesn't mean I want to skimp on breakfast! Enter, the toad in the hole. An easy breakfast classic that, when paired with some fresh baby greens, a yogurt and some coffee, makes for a deliciously healthy brunch!
Our simple honey mustard spread just melts right into that warm toasted bread and also makes the perfect dressing for those baby greens! Looking for more ways to jack up your toad in the hole? Try our delicious Sriracha Pesto Toad in the Hole as well!
I made my breakfast using Canyon Bakehouse Gluten Free 7-Grain Bread and my husband's out of Brownberry 12 Grain Bread. Both did not disappoint so just more proof that eating gluten free doesn't have to suck!
Side note - having a big griddle makes this dish super easy to make (and clean up)! We love our Presto Griddle.
2 T olive oil
1 T. dijon mustard
1 T. honey
pinch of salt and pepper
4 slices of your bread of choice
baby greens (I used baby spinach and baby kale - arugula would be great as well!)
In a small bowl, whisk together olive oil, dijon, honey, salt and pepper until well combined.
Preheat a griddle or large non-stick pan over medium heat.
Butter both sides of each slice of bread. Use a small mason jar or drinking glass to cut out a hole from the center of each slice.
Place bread on hot griddle, crack an egg into the cut-out center. Cook 2-3 minutes per side or until golden brown. Once you flip each piece, spread the honey-mustard mixture over the top (you want to do this while it's still hot so it soaks right up and absorbs all that yummy flavor!). Serve with baby greens drizzled with more of the honey-mustard mixture.
Don't forget to throw those buttered cut-out center pieces of bread on the griddle as well - those are great to soaking up any leftover yolk!