Bulls Eye Toast, sometimes called Toad in the Hole (although that also seems to be an entirely different English dish) is a great quick camping breakfast. This is a pretty simple meal, but there are a few things to keep in mind in order to get it right.
First, and this may seem counter-intuitive to the minimalist approach I usually take with camping recipes, is that you should start with a whole loaf of bread, and slice the bread yourself. We found that regular pre-sliced sandwich bread just isn’t thick enough for a proper Bulls Eye, so starting with a whole loaf and slicing it yourself allows you to get the proper thickness – about an inch thick per slice. Having a thicker slice of bread means that your Bulls Eye Toast will be crunchy on the outside, but the middle will still be soft. We used a country French loaf but I imagine this would be great with sourdough or whole grain bread as well.
Michael likes to put the butter on the bread before placing it in the pan (pictured below). He says this technique keeps the butter, once it starts melting in the hot skillet, just on the surface of the bread instead of pooling out onto the entire surface of the pan. I think in general this trick has some merits, but I have also seen butter go flying as the bread is flipped into the pan when using this method, so keep that in mind.
You’ll want the skillet to be at a fairly high heat (medium high to high) which will help crisp up the bottom of the toast and brown it beautifully. If the heat is too low, the egg will cook all the way through before the bread has a chance to get golden.
There is a definite lack of cooking times in the following recipe. I think this is one of those dishes that you need to just feel out, especially since everyone likes their eggs cooked differently. A good rule of thumb is to wait until the egg whites have just set, and then gently lift a corner of the toast to check to see if it’s starting to brown. Once the whites are set and the toast has browned, you can flip it and then cook until the yolk is done to your liking. If I had to put times, I’d say 2 or 3 minutes on each side.
You hardly need utensils to eat this, just cut it in half through the yolk and use the bread to sop it all up!
Cut or pinch a ~2″ hole in the center of the bread. Heat up your skillet and smear 1/2 tablespoon of the butter on one side of the bread (this works best if the butter is soft). Place the bread in the skillet, butter side down. Crack the egg directly into the hole in the toast. Once the whites set and the bread is browning, dot the top of the bread with the remaining butter (this works best if it’s soft), and then use a spatula to carefully flip the toast to cook the other side. Cook until the yolks are to your liking. Serve with salt & pepper to taste.
Nutrition Info (per serving)
*Nutrition info is an estimate based on information provided by myfitnesspal.com