Dinner doesn't get any do-littler than this. Remember "Toad in a Hole"? Did you ever eat that when you were a kid? Well, guess what--it's still tasty, economical, popular with the kiddos, and, best of all, extremely fast. Remember, I told you at the start that these dinners weren't going to be fancy. When you're feeding preschoolers, toddlers, and/or babies, who has time for fancy? Just cook it up and go. (Hint: if you top the eggs-in-toast with grown-up garnishes such as salsa, avocado, crumbled bacon, chopped tomatoes, or shredded fresh basil, even the adults in the house might overlook what it really is--that is, Toad in a Hole.)
Serve with fresh fruit salad and steamed broccoli or spring asparagus. Not bad for a five-minute dinner.
Wheat bread, 1-2 slices per person, depending on appetites
Eggs--1 per slice of bread
Butter for spreading on bread
Shredded cheddar cheese
Any desired garnishes/toppings (see above)
Butter each piece of bread on both sides. With a small round cookie cutter or juice glass, cut a hole out of the center of each bread slice. Heat a large skillet over medium heat and place bread slices in the skillet. (My girls like me to fry up their little bread cut-outs, too; they get a big kick out of those little extra toast circles on the side.) Crack an egg into the hole in each slice of bread. Fry a couple of minutes, until the egg is starting to look like a proper fried egg on the bottom. Flip each toast over and cook the other side of the eggs. Sprinkle cheddar cheese over the eggs and let melt. Serve eggs-in-toast (and extra mini toast circles!) with desired toppings.