This week’s recipe is a delicious breakfast or brunch option from Spoon Fork Bacon. Bursting with flavour and colour this delicious take on a loaded toad in the hole club sandwich with a twist. Avocado, sliced radish and micro greens combine with brioche bread and of course egg yolk to create a filling, tasty breakfast option that is really easy to make.
3 1/2 tablespoons unsalted butter, softened
3 slices thick brioche bread
3 large egg yolks
Melt 3 tablespoons of butter over a low-medium heat add the bread and toast each side for 2/3 minutes. Remove from the heat and put to one side.
Using a round cake cutter, cut a 2″ hole out of each slice of bread, toast again on each side and add some butter into each hole along with an egg yolk. Toast for 2 minutes and put aside.
Top with sliced avocado, radish, micro greens and seasoning.