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"Toad in the hole." The name just sounds terrible. Let's just put that out there right now - toad in the hole: gross. Now that we addressed the elephant in the room, let's move past the ridiculous name and onto the flavors. This adult twist on the classic children's breakfast is a-maze-ing. And it couldn't be easier.
Pesto and Sriracha sauce are all you need to elevate an egg fried in bread to a Sunday-brunch worthy meal. Serve with a side of prosciutto wrapped mozzarella and you'll be in breakfast heaven. Check out these go-to pesto recipes and don't forget to stock up on the Sriracha, you're going to want to add it on everything after this.
4 slices of gluten free bread (I used Udi's Gluten Free Whole Grain Bread)
Butter or margarine
Spread butter or margarine to coat both sides of the bread. Take a small jar or glass and press out a hole in the center of each piece.
Heat a large non-stick pan over medium/medium-low heat (you may need to turn the heat down once you add the eggs). Melt about a tablespoon of butter in the pan. Place bread in and let cook about a minute before you add the eggs.
Add one egg to each of the holes, cover and cook for 3-4 minutes or until bottoms of eggs have set and the bread has started to brown. Flip and cook an additional couple of minutes. If you want the yolk's runny, you do not need to cook it long after you flip it. If you want it cooked through, you'll want to cook it for another 3 or 4 minutes.
Once plated, spread pesto over the top of each slice and drizzle Sriracha over the top. Remember, a little Sriracha goes a long way so take it easy - you can always add more, but it's hard to take it away once it's on!