Toad in the Hole is a classic American breakfast in many homes and this vegan version brings back so many childhood memories! This dish features vegan egg nestled in buttery toast, topped with runny vegan yolk sauce and served with tiny little circle toasts on the side to make your heart happy.
This classic breakfast can be found in many American homes with different names... to my family it was always called "toad in a hole", but I've also heard it called "bird in a nest" and "egg in a hole".
Whether you know it by one of these names or by one of it's other 25 names, this classic dish is one that's loved in so many homes. It's one of the many egg based dishes that remind me of mornings at home as a child, (like this Holiday Breakfast Casserole!), I had to recreate a vegan version!
The Components of a Vegan Toad in the Hole
There's three main components of a Toad in the Hole that we had to get right:
- The eggy center
- The runny yolk
- The buttery toast
Obviously there's a lot to veganize in this recipe, but it's much easier than you think. Just because you want to eat more plants, doesn't mean you have to give up your old favorites! Let's break it down.
The Eggy Center
We can easily make our own vegan eggs using this super easy chickpea egg mix. It uses a base of garbanzo bean (chickpea) flour, nutritional yeast, turmeric and kala namak (black salt) and can be mixed up in just a couple minutes.
The Runny Yolk
The vegan yolk sauce takes less than 10 minutes to make and you're going to be amazed how much like yolk this tastes and just how easy it is to make.
When making vegan toad in the hole, start by prepping the yolk sauce and setting it to the side while you cook up the rest. Then just warm it back up and give it a mix before dipping into it. (That is if you can resist!)
The Buttery Toast
Clearly this is the easiest portion of this recipe. Grab some vegan butter (I use Country Crock), your favorite bread and a glass that will fit in the center of your bread without breaking through the edge.
To prep the bread, use the glass to cut cute little circles through the center of your bread, then set those circles to the side to make the perfect little toasts to dip in the yolk sauce.
How to make it
While talking through this recipe, it can feel like a lot of steps. But, don't feel overwhelmed, the steps are simple and it will take less than 30 minutes to make it all, maybe even less than 20 once you've made it more than once.
Step 1: Prepare the yolk sauce, by whisking together the ingredients over medium heat until it becomes glossy and smooth.
Step 2: Use a glass to cut circles out of the center of your bread.
Step 3: In a separate bowl, whisk together the ingredients for your chickpea egg.
Step 4: Butter up the skillet, place all the bread down in a flat even layer. Fill the center with the egg mixture and cook it up! (See the recipe card for times.)
After the little toasts are browned to your liking and the eggy center is cooked through. Top it with some yolk sauce or dip it in!
If you want to save even more time, you could opt to use store bought Just Egg in place of the homemade chickpea egg. The rest of the recipe will cook up the same. Just make sure your skillet is non-stick and buttered up well if going this route, as Just Egg tends to stick if not.
I prefer it fresh, however, you can make these ahead or store leftovers in the fridge for up to 3 days. Reheat the toast on a griddle and warm up the yolk sauce and stir before enjoying again!
Looking for other recipes like this? Try these:
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Vegan Toad in the Hole
- 4 slices bread of choice
- 1 recipe vegan egg yolk sauce*
- 1-2 tablespoons vegan butter
- ⅔ cup garbanzo bean flour
- 3 tablespoons nutritional yeast
- ¼ teaspoon ground turmeric
- ½ teaspoon kala namak (black salt)
- ¼ teaspoon black pepper
- ⅔+ 1tbsp cup water
- Prepare bread slices by using a glass or a circular cookie cutter to cut out circles in the middle of the bread, careful not to cut through the crust. (This is a good time to prep the vegan yolk sauce if you haven't already.)
- In a bowl whisk together the vegan egg ingredients until smooth.
- Heat a non-stick skillet or pan to medium heat and lightly butter the surface. In a single layer, place all the bread on the skillet and fill the holes with about ⅓ cup of the egg mixture.
- Lightly butter the top of the bread around the egg mixture and the circular toasts. Cook the little circles for 1-3 minutes per side until browned to your liking, then remove.
- Cook the eggy toasts for 5-6 minutes, until the eggy center has just began to solidify. Flip and let cook for another 2-4 minutes until golden brown.
- To serve, top the eggy toasts with yolk sauce, and don't forget to dip those cute little circles in the yolk sauce too!
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