Toad in the Hole – 1950s American Skillet Breakfast
Toad in the Hole the Breakfast Mom Made Before School
This retro food blog focuses on the kind of breakfast that came long before meals were wrapped in plastic or poured from a box it came straight from a skillet.
Toad in the Hole was the simple, no-fuss meal Mom could make half-awake, bacon sizzling in the pan while the coffee percolated nearby. Just white bread, one egg, and a sprinkle of salt and pepper. That was enough.
It’s still one of my favorite easy breakfasts to make. I’ve cooked it countless times in my own kitchen, and lately I’ve been topping it with fresh avocado for a simple, modern twist on this mid-century classic.
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Blog Index:
1. 🍴 A Retro Bite of History
2. Frequently Asked Questions
3. Step by step instructions
4. Fun vintage serving tips
5. Retro shopping
6. Closing words
🍴 A Retro Bite of History
The Toad In The Hole
The American breakfast version began appearing in early 20th-century home kitchens as a practical way to stretch simple pantry staples.
A slice of bread, a single egg, and a bit of bacon were inexpensive and filling, which made it especially popular during the Depression years and into the 1940s and 1950s.
The name, however, was never consistent. Depending on the region or household, this same dish might be called Egg in a Hole, Egg in a Basket, One-Eyed Jack, Bull’s-Eye Egg, or even Gashouse Eggs, Old-fashioned egg in a hole.
Each version uses the same basic method: cutting a hole in a slice of bread and cooking the egg right in the center.
While the British dish of the same name refers to sausages baked in Yorkshire pudding, the American breakfast classic stands on its own
Frequently Asked Questions
1. What kind of bread works best for Toad in the Hole?
Classic white sandwich bread is the traditional choice and gives you that true mid-century texture and flavor. However, you can also use sourdough, Texas toast, or even whole wheat. Just make sure the slice is sturdy enough to hold the egg without tearing.
2. How do you keep the egg from spreading outside the hole?
Press the bread firmly into the buttered skillet before adding the egg. Crack the egg directly into the center and cook over medium heat so the whites set gently. If needed, you can use the back of a spoon to nudge the whites back into place as they begin to cook.
3. Can you make Toad in the Hole ahead of time?
This recipe is best served fresh from the skillet while the yolk is still warm and the bread is crisp. If needed, you can keep it warm in a low oven for a few minutes, but it truly shines when enjoyed right away.
Step by step instructions
(Gallery Shows: The first image features white sandwich bread and bacon beside a carton of eggs. The second shows slices of bread with a round hole cut from the center. The third image displays the cooked toast with an egg in the middle and crispy bacon on a plate. The final image shows the finished golden-brown Toad in the Hole served on a decorative plate.)
Toad in the Hole - A Cozy Vintage Recipe
Era:
1950s
Cuisine:
American
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Servings:
2-4 servings
✨ Ingredients
4 slices white sandwich bread
4–6 slices bacon
4 large eggs
½ teaspoon salt
¼ teaspoon coarse black pepper
✨ Instructions
Using a 2-inch biscuit or cookie cutter, neatly cut a hole in the center of each slice of bread. Set the slices aside, and don’t forget the little round cut-outs can be toasted in the skillet for an extra treat.
In a large skillet over medium heat, cook the bacon until crisp and nicely browned. Remove and place on a paper towel-lined plate to drain.
Carefully pour off most of the bacon drippings, leaving about 1–2 tablespoons in the skillet for flavor. Return the pan to medium heat.
Place two slices of bread into the warm skillet. Crack one egg into the center hole of each slice, letting it settle gently into place.
Cook until the egg whites are set and the bread turns a beautiful golden-brown underneath. Carefully flip and continue cooking until the egg reaches your preferred doneness.
Season with salt and coarse black pepper. Remove from the skillet and repeat with the remaining slices of bread.
Serve warm with the crisp bacon on the side
For best results, cover the skillet with a lid while the egg cooks. This helps the whites set fully without over-browning the bread.
✦ A Vintage by the Bite Classic Recipe ✦
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✦ vintage inspired ✦
Fun Retro ways to serve
1. The “Before School” Plate
Serve your Toad in the Hole with two strips of crispy bacon and a small glass of orange juice. Add a pat of butter melting right on top and a light sprinkle of salt and pepper. It’s simple, practical, and exactly the kind of plate that would have been set down before someone grabbed their books and headed out the door.
2. Diner-Style Saturday Morning
Pair it with hash browns or skillet-fried potatoes and a side of sliced fresh tomatoes. Serve with strong coffee in a sturdy mug. For a true mid-century touch, let the yolk stay slightly runny so it mingles with the potatoes that golden spill is part of the charm.
3. The “Company’s Coming” Breakfast
Cut the finished toast diagonally and arrange it neatly on a platter. Garnish with fresh avocado slices (your personal twist), a sprinkle of chives, and a side of crisp bacon or breakfast sausage. It keeps the down-home feel but looks just polished enough for a casual brunch gathering.
🛒 Retro Shopping
Closing Words
Toad in the Hole is one of those humble mid-century recipes that reminds us good food doesn’t have to be complicated to be memorable.
It’s built from the everyday ingredients that lived in nearly every 1950s kitchen bread in the box, eggs in the fridge, and bacon waiting by the stove.
A true classic American skillet breakfast, it proves that simple meals often leave the strongest impressions.
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