We all have heard about toad in a hole – a fun breakfast idea where the egg is pan fried inside a piece of toast. The trick to the dish is to make sure that your bread is toasted and crusty on the outside, the egg white is perfectly set, and the egg yolk is soft and gooey. It can be quite challenging, but when done correctly, totally satisfying.
I normally do not have bread in my kitchen, making toad in a hole an unlikely occurrence. This morning, craving an egg, I opened my refrigerator and was reminded of the leftover batter from Apple and Bacon Pancakes. “Why not an egg in a pancake?” I thought. I pulled out my skillet and got cooking.
To make Egg in a Pancake, heat a large skillet over medium high heat. Add vegetable oil and allow the oil to heat up. Ladle the pancake batter into a pan, I used the apple and bacon pancake batter, but feel free to use your favorite recipe. Next, carefully crack an egg and place it in the middle of the batter.
Lower the heat slightly, and continue to cook the pancake until the batter bubbles up on top. Get your spatula, say a prayer, and carefully flip the pancake and the egg. Cook a few more minutes on the other side, say another prayer, and flip the pancake and the egg onto a warmed up plate.
I drizzled the Egg in a Pancake with syrup and hot sauce. The egg yolk miraculously stayed soft and created a lovely infusion with the sweet syrup and spicy sauce.
I still have some pancake batter left, what should I do with it next?