Two of my favorite food groups—eggs and toast—unite in this take on the playful dish also known as toad in the hole or, more simply, egg in toast. Fancy it up by adding a handful of spinach along with the cheese or topping with salsa (pages 45–46) or pesto (pages 48–50). Watch carefully as you cook the crust and don’t raise the heat higher than medium: The goal is for the crust to brown and the egg to set simultaneously. If you are using a frozen crust, stamp out the holes while it is slightly frozen to keep the crusts from tearing.
- 1 Cali’flour Pizza Crust
- 2 teaspoons ghee or unsalted butter
- 2 large eggs
- Sea salt and freshly ground black pepper
- 1/4 cup (30 g) shredded Cheddar or other melting cheese
- 2 strips bacon, cooked and crumbled (optional)
- Sriracha or other hot sauce (optional)
- Using a pizza wheel, cut the crust in half. Using a 3-inch (7.5-cm) cookie cutter or the top of a thin drinking glass, stamp out a hole from the middle of each crust half.
- Melt the ghee in a 12-inch (30.5-cm) skillet that has a lid over medium heat (or cook the baskets one at a time in a smaller skillet). Using a metal spatula, carefully place the crusts in the skillet, then crack an egg directly into each hole and season with salt and pep¬per. Scatter the cheese on the exposed crust, cover the pan, and cook until the whites are set and the cheese is melted, about 3 minutes. Using the metal spatula, remove from the pan to plates and top with the bacon and hot sauce, if using.
Source of recipe: Amy Lacey is the author of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave.