Walnut-Crusted Toad in a Hole | @foodiephysician

Walnut-Crusted Toad in a Hole

Walnuts add a unique twist to this fun dish that takes the classic eggs and toast breakfast to a whole new level!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author The Foodie Physician


  • 4 slices whole grain bread
  • 6 teaspoons olive oil, divided use
  • 1/3 cup walnuts, finely chopped
  • 4 large eggs
US Customary - Metric


  1. Using a round cookie cutter, cut a hole out of the center of each piece of bread. Brush the top of each slice of bread with ½ teaspoon olive oil. Press some chopped walnuts onto the top surface of each piece of bread, pressing them in so that they adhere. Heat 2 teaspoons oil in a large cast iron skillet over medium heat. Add two pieces of bread, walnut side down. Cook a few minutes until toasted and then flip the bread over (don’t worry if some of the walnuts fall off- they will get nicely toasted in the skillet). Carefully crack an egg into each hole. Cover the pan with a lid and cook for a few minutes until whites are set and yolks are cooked to desired firmness. Remove from skillet. Add the remaining 2 teaspoons oil to the skillet and cook the remaining toads in a hole. If desired, toast the bread circles in the pan and serve.