Walnut-Crusted Toad in a Hole with Sweet Potato & Kale Hash
Total Time
33 Mins
Serves
4
Serving Size
1 slice of bread with 3/4 cup hash
Meal
Breakfast
Ingredients
Mediterranean Sweet Potato and Kale Hash
2 sweet potatoes (8 ounces each), peeled and diced into small pieces
1-1/2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1 bunch (8 ounces) Tuscan kale, chopped
1/3 cup California walnuts, chopped
1/4 teaspoon kosher salt
Walnut-Crusted Toad in a Hole
4 slices whole grain bread
6 teaspoons olive oil, divided
4 tablespoons walnuts, finely chopped
4 large eggs
PREPARATION
Mediterranean Sweet Potato and Kale
Heat a large skillet over medium heat. Add the sweet potatoes and a few tablespoons of water to the skillet, cover with a lid, and steam for 3-5 minutes until potatoes are tender.
Add olive oil and onion to the skillet and cook, stirring occasionally, about 10 minutes, until the onions become translucent and the sweet potatoes get lightly browned and start to soften.
Uncover and stir in the garlic, chili powder, kale, walnuts, and salt. Cook and stir another 3-4 minutes, until kale is wilted. Recover with lid to keep hash warm in the pan while you make the Walnut-Crusted Toad in a Hole.
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 1/2 teaspoon olive oil. Press 1 tablespoon chopped walnuts onto the top surface of each piece of bread, pressing them in so that they adhere.
Heat 2 teaspoons olive oil in a large cast iron skillet over 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.
Assembly/ Serve
Spoon 3/4 cup of the potato kale hash onto each plate. Top with a Walnut-Crusted Toad in a Hole and serve warm.
