Nacho Toad-in-the-Hole

By ohioeggs  ,

October 13, 2015

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These fun cut outs are the perfect size snack or quick breakfast for your busy family!

  • Prep: 10 mins
  • Cook: 5 mins
  • 10 mins

    5 mins

    15 mins

  • Yields: 2 servings


2 slices whole wheat OR white bread

2 tsp. olive oil

2 eggs

Salt and pepper

2 Tbsp. finely shredded Mexican cheese blend

2 Tbsp. black bean-corn salsa

1 Tbsp. crushed tortilla chips


Cut out center of each bread slice, using a 3-inch round cutter; reserve cut-outs. Coat large nonstick skillet lightly with oil. Place bread slices and cut-outs in skillet.

Break and slip an egg into center of each bread slice. Turn on heat to medium-high. Cook until whites are completely set and yolks begin to thicken but are not hard, 3 to 4 minutes. Carefully flip bread with egg and cut-outs over with turner. Cook second side to desired doneness, 1 to 2 minutes.

Season eggs with salt and pepper. Top with cheese, salsa and chips. Serve immediately with cut-outs.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Sodium329 mg
Protein12 g
Cholesterol192 mg
Total Fat13 g
Saturated Fat4 g
Polyunsaturated Fat2 g
Monounsaturated Fat6 g
Total Carbohydrates15 g
Dietary Fiber2 g

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