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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I know this is not really toad in the hole, but thats what my dad always called it. This is one of our favorite breakfasts, but we eat it for supper too. You can use any potted meat but my family likes deviled ham. Be really careful to let this cool for at least five minutes or it will burn the roof of your mouth really badly. Another hint, use the little bit of potted meat left in your breakfast gravy to spoon over the top. This is really rich. Ingredients:
3 (4 ounce) cans potted meat |
1/2 cup softened butter |
6 slices bread |
6 eggs |
1 dash salt |
1 dash pepper |
Directions:
1. Preheat oven to 375.
2. Butter both sides of bread, so that none shows thru.
3. Use potted meat to form a levy around outside of one side of the bread.
4. Lay flat, levy side up on ungreased cookie sheet.
5. break one egg on top of each piece of bread.
6. Salt and pepper to taste.
7. Bake 30 to 40 minutes until eggs are cooked hard.
8. Top with homemade breakfast gravy.
9. enjoy.
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