Walnut-Crusted Toad in a Hole and Sweet Potato & Kale Hash
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5.0
9 reviews
Excellent
Walnut-Crusted Toad in a Hole and Sweet Potato & Kale Hash
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Walnuts add a unique twist to this fun dish that takes the classic eggs and toast breakfast to a whole new level! I pair them with a delicious sweet potato hash that's full of vitamins, minerals and fiber.
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Ingredients
Toad in a Hole
- 4 lices whole grain bread
- 6 teaspoons olive oil, divided use
- ⅓ cup walnuts, finely chopped
- 4 large eggs
Sweet Potato & Kale Hash
- 1 ½ tablespoons olive oil
- sweet potatoes (8 oz each), peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ teaspoon chili powder
- 1 bunch (8 oz) Tuscan kale, chopped
- ¼ teaspoon kosher salt
- ⅓ cup walnuts, chopped (optional)
Instructions
Walnut-Crusted Toad in a Hole
- 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 skilletover 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.
Sweet Potato & Kale Hash
- Heat a large skillet over medium high heat and add the oil. Add the sweet potatoes and onion and cook, stirring occasionally, about 10 minutes, until the sweet potatoes get lightly browned and start to soften. Add a few tablespoons of water to the skillet, cover with a lid, and steam for another 3-5 minutes until potatoes are cooked through.
- Uncover and stir in the garlic, chili powder, kale, and salt. Add the walnuts, if using. Cook another 3-4 minutes, stirring often, until kale is wilted. Serve with toad in a hole.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
43g
(14%)
Protein
15g
(30%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
438mg
(18%)
Potassium
841mg
(24%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
23090IU
(462%)
Vitamin C
68mg
(76%)
Calcium
295mg
(30%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 438mg | 18% |
| Potassium | 841mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 23090IU | 462% |
| Vitamin C | 68mg | 76% |
| Calcium | 295mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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