This is one of our favorite breakfasts lately, and with fall days ahead, we'll definitely be having this comfort food more often. We call this breakfast Toad-in-the-Hole, but I think it's known by many names. Today it was a superstar breakfast though, because we have a star cookie cutter, not a toad.
First, use 1 piece of bread per person. We used Ezekial Sesame sprouted bread. It is organic, flourless, low glycemic, and preservative-free, but does contain gluten for those of you who are gluten-free.
Use the cookie cutter to cut out your desired shape in each piece of bread, and save the cut-out too. Heat up a pan on the stovetop and melt a little bit of butter. When the pan is hot, place as many pieces of the bread you can fit and let it toast for a minute or so. Scramble one egg per person in a bowl and sprinkle in some sea salt and pepper, and a little pour of milk (we use almond milk).
Once the eggs are ready to go, use one hand to press the piece of bread down into the pan and the other to pour the egg mixture in the cut-out space. Pour the egg in until it is level with the top of the piece of bread. Let cook in the pan for a few more minutes until the bottom is cooked. Use a spatula to flip and cook the other side until the egg is cooked through and the bread is toasted.
Serve with the cut-out shape placed on top of the egg or on the side. Eggs packed with protein, and sprouted whole-grain bread- a healthy breakfast and the kids LOVE it!