Amys Gluten Free Pantry

One of many wonderful things my husband brought to our marriage was this recipe. Sometimes called a “Toad in the Hole” here in the states (much to the chagrin of the Brits who assign this name to an entirely different dish), my husband’s family calls it a goldmine because of the tasty yolky center, which frankly, makes a lot more sense to me. The Hungarian twist is the addition of onions and tomatoes. And the cheddar cheese? Well, it’s optional, but if you can handle dairy, you’ll love it.

This is a great weekend breakfast along with sliced kolbasz. This is my daughter’s favorite breakfast. When she’s not “hungry” in the morning, I can set this in front of her and watch her go to town. (For your family’s gluten-eaters, trying this with corn rye bread – delicious!)

Prep time: 5 minutes
Total time: 10 minutes
Yield: 1 goldmine

1 T butter or butter substitute (Earth Balance), divided
1 T oil (I use light olive or grapeseed oil)
1/4 c. sliced onion (halve an onion, then slice it into thin slices)
1 small roma tomato, cored and sliced lengthwise into strips (omit for nightshade allergies)
1 slice gluten-free bread (you can use Udi’s or Rudi’s)
1 egg
sprinkle of cheddar cheese (optional)
salt & pepper to taste

  1. In a skillet (I use cast iron), heat 1 T oil over medium heat and saute onion slices until translucent, about 5 minutes. Add tomatoes and a pinch of salt and saute for 2 more minutes. Remove to a bowl.
  2. Meanwhile, lightly toast slice of gluten-free bread. Butter toast and with paring knife, cut out a square in the center to fit the yolk of an egg.
  3. Heat butter in skillet over medium heat until frothy. Place bread slice into skillet, butter side down, along with the square piece you removed from the center, off to the side.
  4. Crack egg into a ramekin, then pour egg into the center of the toast.
  5. Cook on medium heat until egg is set, about 3 minutes. Then flip egg and remove from heat for 1 more minute.
  6. Gently slide goldmine onto plate. Sprinkle cheese over goldmine, followed by the onions and tomatoes. Serve immediately, topped with square of toast cut out for the yolk.

Posted in breakfast | Tagged , , , , | 1 Comment

One Response to goldmine

  1. Cheryl Irick says:

    Delicious! I had to change the cheddar to shredded parmesan and the roma tomatoes to cherry (had to use what’s in the kitchen) and the results were delicious! Mike and Paige both raved and wanted to send you a “Thank You” for saving them from the usual hash browns and scrambled egg Sunday morning fare. Thanks for giving me a starting point and for sharing your delicious recipes with the world.

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