I’m in a place I never expected to be: in the middle of a major home remodel.
(You expected something more profound, like at peace with parenting? Or more exotic, like Bora Bora? Nope.)
(Oh who am I kidding? I’m not in the middle of a remodel. Our kitchen was demolished three weeks ago. I’m only at the beginning.)
My family is currently operating without a stove, dishwasher, and kitchen sink, so we’ve had to adjust our mealtime routine. I’m happy to tell you more about that routine (let me know in the comments if you’re interested) but today’s post is about what I consider my greatest cooking-during-a-remodel hack so far:
A fried egg on toast cooked in the waffle iron, aka Waffled Toad on a Stump.
Delicious. Fast. Fun. Effortless cleanup. Protein-rich and easy to make with gluten-free bread. Kids and adults gobble this up for breakfast, after school, or, if you have no kitchen, all hours of the day and night.
Credit for the name goes to Rael (inspired by the more time-consuming English snack, Toad in the Hole), but credit for the actual invention is mine ALL MINE.
Okay, the credit’s not all mine. I never would have had the nerve to fry an egg in the waffle iron had I not read Will It Waffle? by Daniel Shumski. (Daniel and I share a publisher — Workman Publishing — and last year Workman sent me the book for review.)
Here’s the “recipe.” You’re welcome.
WAFFLED TOAD ON A STUMP
1 piece of bread
Salt and pepper
Butter or dairy-free spread
Spray oil or non-stick cooking spray
Heat the waffle iron. Lightly spray the interior (top and bottom) with oil. Butter both sides of the bread, and place the bread in the iron. Close the iron to grill the bread for one minute.
Open the iron, and crack the egg on top of the toast. Don’t worry if a little egg spills off the bread and onto the iron; just try to keep the egg relatively centered. If you like, sprinkle the egg with a pinch of salt and ground pepper. Gently close the iron onto the egg and cook for two minutes.
(The iron will steam and make ominous popping noises. Don’t worry.)
Carefully open the iron (watch for hot steam), and use a fork or pair of tongs to transfer the cooked toast to a plate. Any egg on the iron should lift out cleanly.
Eat with relish (pleased satisfaction, not actual relish).
Variations: top the grilled toast with a thin slice of ham before you add the egg. Or serve with a sprinkle of cheese or a spoonful of salsa. Amazing when made with rye bread.
If you’re into remodeling, I’m posting photos of our progress on Instagram. I’m a total newbie, so this is quite the adventure.