Sunday Brunch: “Toad in a Hole” – French Toast with Quail Eggs

1606278_692012374208256_1620097050319209007_o2.pngBreakfast in Bed(stuy) / “Toad in a Hole” - French Toast with Quail Eggs

After having sampled hard boiled fresh pheasant, chicken and quail eggs last weekend, I wanted to cook with these adorable quail eggs! So today’s brunch menu includes french toast with a fried quail egg in middle… a dish that I’ve sometimes seen referred to as “toad in a hole” or “egg in a basket.”

I used to get this dish at one of my favorite brunch places in Boston, Church Restaurant, which was a block away from my old apartment. Their “Toad in a Hole” was comprised of a massive piece of french toast made from buttery brioche topped with a perfectly cooked poached egg, with a slathering of maple syrup with crispy bacon on the side.

Breakfast in Bed(stuy) / “Toad in a Hole” at Church Restaurant

You’d cut into the fluffy french toast with the poached egg spilling out onto the plate. That delicious brioche would sop up the silky egg yolk and sweet maple syrup and a bite of the salty, crispy bacon made this dish heavenly! Ugh, there’s a lot of things I miss about Boston and this is definitely one of them!

While my version of this dish is a bit different… less decadent for one… it still evokes the memories of the one from Church Restaurant. The challah bread is equally as rich as that brioche.. the eggs might be smaller and fried in this case, but they still add nice flavor complimenting the fresh chicken egg in the french toast batter. And anything covered in maple syrup is amazing! That sweet and salty component is still there, which makes this the perfect brunch recipe!

Breakfast in Bed(stuy) / “Toad in a Hole” - French Toast with Quail Eggs

“Toad in a Hole”

6 pieces of challah bread, sliced

1 cup milk

1 tsp cinnamon

1 tsp vanilla extract

pinch of salt

1 egg

6 quail eggs (or chicken eggs)

maple syrup

Combine milk, egg, vanilla, salt and cinnamon into a large mixing bowl and whisk until smooth. Soak the bread slices in the milk mixture on either side. Cut a small circle in the soaked bread on a cutting board (the size will depend on the type of eggs you use).

Heat a frying pan over medium heat with a small dash of vegetable oil.

Crack your quail eggs into a small bowl, one at a time).

Breakfast in Bed(stuy) / “Toad in a Hole” - French Toast with Quail Eggs

Cook soaked bread in the frying pan over medium heat. Pour the first quail egg into the circle in the bread and cook until it has begun to set. Carefully flip the bread and cook on the other side until golden brown.

Breakfast in Bed(stuy) / “Toad in a Hole” - French Toast with Quail Eggs

Transfer to a plate and serve with maple syrup and bacon.

Breakfast in Bed(stuy) / “Toad in a Hole” - French Toast with Quail Eggs

And there you have it, Toad in a Hole! This is a great way to try quail eggs if you were like me and a little hesitant about trying a different type of egg. You’ll get to taste the quail egg flavor but in a dish that is very familiar! It’s the best of both worlds!

Breakfast in Bed(stuy) / “Toad in a Hole” - French Toast with Quail Eggs

“Toad in a Hole” - French Toast with Quail Eggs
 
Ingredients
  • 6 pieces of challah bread, sliced
  • 1 cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 egg
  • 6 quail eggs (or chicken eggs)
  • maple syrup
Instructions
  1. Combine milk, egg, vanilla, salt and cinnamon into a large mixing bowl and whisk until smooth. Soak the bread slices in the milk mixture on either side. Cut a small circle in the soaked bread on a cutting board (the size will depend on the type of eggs you use).
  2. Heat a frying pan over medium heat with a small dash of vegetable oil.
  3. Crack your quail eggs into a small bowl, one at a time).
  4. Cook soaked bread in the frying pan over medium heat. Pour the first quail egg into the circle in the bread and cook until it has begun to set. Carefully flip the bread and cook on the other side until golden brown.
  5. Transfer to a plate and serve with maple syrup and bacon.
 

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