Well, I have officially conquered my summer class midterms! Among all the studying, tests, AND starting a new second job I haven't felt like preparing complicated and time consuming dinners lately. It's times such as these when I often take the brinner (breakfast for dinner) approach.As much as I love breakfast I have never tried the infamous "toad in a hole" aka "eggs in a basket" aka "gashouse eggs." Whatever your term for it, it always consists of buttered toast with a fried egg in the center. It's a pretty perfect concept when you think about it, using crispy buttery toast as a vessel for luxuriously rich runny yolks - what's not to love?
Instead of going with traditional hash browns, I paired this with sweet potato hash which is not only more colorful and exciting but the velvet and slightly crispy textures of this side pairs perfectly with the crunchy toast and broken yolk 'sauce'.
Sweet Potato Hash
1 large sweet potato
handful of fresh spinach
1 small onion, diced
salt and pepper
2-3 strips of bacon, cubed (optional)
1 TBS oil (if not using bacon)
1 tsp dried sage
1.If using bacon, cook in saute pan on medium heat until cooked, remove from pan and set aside. Add onion to bacon pan and saute until translucent. Add diced sweet potato and cook until slightly brown and crispy (I steamed my sweet potato for 5 min, then diced it). Add salt, pepper, and sage then add spinach, stirring until wilted.
Toad in a Hole
2 pieces of toast
salt and pepper
1. Take a saute pan (covered in nonstick spray) and put on medium heat. Butter each side of the toast, then cut a hole in the center of each piece (I used the top of a water glass) and place in saute pan. Carefully crack an egg in the center of the bread and add salt and pepper. Wait until the egg is cooked to your desired consistency (you may flip if you want to).