One of my favorite breakfasts as a child was something so simple I’d nearly forgotten about it. It begins with an egg and a slice of toast, but is somehow elevated to something fancy when you stick the egg inside the toast. While I’ve since heard it called by various names, in my house it’s a toad-in-the-hole. (Oddly, I always assumed the name came from my English great-grandmother, but according to Simply Recipes, a British toad-in-the-hole is another dish entirely. The Pioneer Woman goes with the more descriptive “Egg-in-a-Hole.”)
I’m also a sucker for greens with my eggs, so when I spotted eggs with crispy kale on Pinterest I immediately gave it a try.* Fabulous. Hop on over to Happy Jack Eats for the recipe. As for the toad-in-the-hole, butter both sides of a piece of whole wheat sandwich bread. Use a biscuit cutter or glass to cut a circle out of the center. Put your skillet on over medium heat, add the toast (cook the cut-out circle on the side), and crack an egg into the center. Cover and cook about 2-3 minutes, until white is set, flipping for the last minute if you prefer your egg over easy.
(*Every time I type “crispy kale” I have to fight the urge to write “krispy kale.” I don’t want to get into a trademark battle with the doughnut chain, but wouldn’t that be something, a kale-centric breakfast food chain?)
Start your Leap Day off right with some frogs and greens, and enjoy the “extra” day!