Creamy Ricotta and Spinach Toad-in-the-Hole

toad in the hoe hero (1 of 1)
Toad-in-the-hole is toast meets eggs, in one complete bundle. This version has a creamy ricotta and spinach layer hiding under a soft-cooked egg.
Makes: 4 Toads-in-the-Hole
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 4 thick slices multigrain bread
  • 4 large eggs
  • 30 g / 1/4 cup diced onion
  • 60 g / 2 cups baby spinach
  • 185 g / 3/4 cup ricotta cheese
  • 2 g / 1 tsp salt
  • 2 g / 1 tsp black pepper
  • 60 g / 1/4 cup Mirage margarine

Directions

  1. Preheat the oven to 350F (180C).
  2. Spread margarine on both sides of bread slices. Using a circle cutter or cup, remove centres of bread. Place cut slices into a baking dish, arranging cutout pieces around slices.

    3. Slices of bread on a pan with the centers cut out.

  3. Melt 3 tablespoons of Mirage margarine in pan, over medium heat. Add in onion. Cook until softened, approximately 3 minutes. Add spinach to pan, remove from heat; toss to coat allowing spinach to wilt.

    4. Onion and margarine in a pan.
    Fresh spinach in a pan.

  4. In a small bowl combine ricotta, salt, pepper, and warm spinach and onion mix.

    5. Ricotta and warm spinach mix in a bowl.
    Spinach ricotta mix in a bowl.

  5. Divide ricotta and spinach mix into holes in bread, pressing down into hole, leaving space for egg to sit. Top filling with one egg each.

    6. Slices of toast with spinach ricotta mixture placed in center of cut out.
    Toast with spinach ricotta mix and egg in the cut out hole.

  6. Bake for 15 minutes, or until egg is cooked to desired doneness. Remove from oven and transfer to plates for serving.

Chef Notes

  • Add a little bit of fun to this dish by cutting the hole out with the cookie cutter shape of your choice.

Toad-in-the-hole on a plate served with a glass of juice.