Toad in the Hole
4 servings
INGREDIENTS
4 slices white bread – 2 inches thick from a round loaf
8 eggs
Soft butter
Kosher salt
Fresh cracked pepper
METHOD
1
Pre-heat panini grill to contact 10 on the temperature dial.
2
Generously butter both sides of bread slices. Lay slices onto a piece
of plastic wrap. Using a small glass or bottom of a ladle, make 2
impressions, spaced evenly, pressing to make two “wells” on each
slice of bread.
3
Crack each egg into a separate cup.
4
Place bread onto panini grill and slip one egg into each “well.”
Sprinkle with salt and pepper and lower the lid carefully. Note: If your
bread is too soft when loading into the grill, leave the ends of an
open pair of tongs in the grill before closing the lid to avoid popping
the delicate yolks.
5
Grill for 2 minutes for a runny yolk. Remove and enjoy.
Option: Before adding egg, add 1 piece crumbled bacon or julienned
ham to the “well.”
Salami and Parmesan
Flat Bread
4 servings
INGREDIENTS
8 egg roll wrapper skins (available in the produce section)
16 slices hard salami, thinly sliced
1/2 cup freshly grated parmesan cheese
METHOD
1
Preheat panini grill to contact 10 on the temperature dial.
2
Working on a sheet of plastic wrap, lay 4 egg roll wrappers down.
Cover each with 4 slices of salami, trimming if necessary to
avoid overlapping.
3
Sprinkle with parmesan. Top with remaining egg roll wrappers.
Load into Panini grill.
Note: you will only be able to do 2 at a time if your egg roll
wrappers measure 8.25”x8”.
4
Cook 2 minutes. Remove and serve hot.
Variations: You can use many different meats, cheeses and
vegetables. The key is very thin, even slices with no overlap.
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