When you make this cute breakfast-for-dinner recipe, also known as toad-in-a-hole or a one-eyed jack, you can vary it by using kale or even Swiss chard in place of the spinach.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.

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  • Cook bacon in a large cast-iron skillet over medium heat until crisp, 7 to 9 minutes. Drain on paper towels. Pour the bacon fat into a small heatproof bowl. If necessary, add oil to make 2 tablespoons.

  • Meanwhile, heat 1 tablespoon 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 5 minutes. Transfer to a colander; press out excess liquid. Return the spinach to the pan and season with vinegar, 1/4 teaspoon pepper and salt.

  • Cut a 3 1/2-inch hole in the middle of each slice of bread. (Save the rounds for another use, if desired.) Heat 1 tablespoon of the reserved bacon fat in the skillet over medium-high heat. Cook 2 slices of bread, pressing with a spatula, until lightly browned, 1 to 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fat and bread. Fill each hole with spinach. Make a deep well in the spinach and break an egg into each well.

  • Bake, rotating the baking sheet 180 degrees about halfway through, 10 to 14 minutes for soft-set yolks. Serve sprinkled with crumbled bacon and the remaining 1/4 teaspoon pepper.

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

302 calories; protein 18.5g 37% DV; carbohydrates 29.7g 10% DV; exchange other carbs 2; dietary fiber 6g 24% DV; sugars 3.2g; fat 12.7g 20% DV; saturated fat 3.2g 16% DV; cholesterol 191.2mg 64% DV; vitamin a iu 10908.6IU 218% DV; vitamin c 32.6mg 54% DV; folate 267.5mcg 67% DV; calcium 237.6mg 24% DV; iron 5.5mg 31% DV; magnesium 140.8mg 50% DV; potassium 886mg 25% DV; sodium 646mg 26% DV; thiamin 0.4mg 36% DV; added sugar 3g.

Reviews (2)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/21/2017
Good idea for a quick easy and healthy dish. Since I have to eat gluten-free which means buying very expensive bread ( 7.00 for a smaller loaf with smaller slices than regular bread) it would be a waste of money and food to cut out the centres and throw them away. To modify this recipe I would toast the cut-out bread to have on the side or simply toast the bread as you did in the pan or in a toaster and prepare the spinach/egg/bacon per the recipe and place it on top of the whole slice of bread. Read More
Rating: 4 stars
04/30/2017
Used light whole wheat bread and I had some left over wilted fresh beet greens. I never have had a lot of luck getting the egg to cook correctly in the "hole" without the bread getting too well done for my liking. I have "cheated" and made an over easy egg lightly buttered toast and the add to the skillet to brown on both sides and then put it together open faced. What I liked about this recipe is the idea of using the greens and bacon. I used Al fresco chicken bacon. Only 15 calories per slice. Will do often. Read More