I just started a diet! I know, I know…I have a food blog and I certainly don’t focus on healthy eating alot of the time (see my BombeBasticks and Kosher BLT Sandwich) so how am I going to lose weight?!? Well that’s been one of my issues for far too long and I’m finally ready to achieve my goal weight. Doesn’t mean I’m going to stop making out-of-the-box recipes with lots of fat and sugar, but I might just take a few bites instead of devouring the entire dish. Everything in moderation, right? At least that’s what they tell me…After all, this is Kitchen Tested and it is important to me that I test and taste everything I share with you.  So when Food For Life released it’s Ezekiel 4:9 Flax Sprouted Whole Grain Bread recently, I jumped at the chance to try out a few loaves and review. If you’ve ever tried any of the other Food for Life products, you already know that their breads aren’t just healthy, they are packed with layers of flavor! With Toads in the Hole already on my list of recipes to try in 2013 (yes, I have a list and it is very long), I knew this flax sprouted whole grain bread would be perfect with it’s hard and crunchy texture. Beyond just the crunch factor, the Flax Bread is made with freshly-sprouted, certified organic live grains and sprouted flax seeds that adds to the heartiness and intensity of flavor. And what’s better with a runny creamy yolk than toasted crunchy bread?!?

Grilled Cheese Toad in the Hole

2 slices Ezekiel 4:0 Flax Bread
2-3 Tbsp salted butter
1 slice pepper jack cheese
1 medium tomato, thinly sliced
1/2 cup (large handful) arugula
1 egg
salt and pepper

Hollandaise

3 egg yolks
1 Tbsp lemon juice
1/4 tsp dijon mustard
1/2 cup butter, melted

I buttered one side of each slice of bread with around 1/2 tablespoon of the salted butter.

I flipped over one slice then added the cheese, sliced tomato and arugula. I topped with the remaining slice of bread, butter side up.

Before grilling the sandwich, I began making the hollandaise (a rich sauce with eggs, butter and lemon juice) to top my toad in the hole. In a food processor, I combined the egg yolks, mustard, lemon juice and hot sauce. I set this aside to finish later. You want the hollandaise to be warm when you serve it over the toad in the hole so it’s best to finish last minute.

I placed a tablespoon of butter in a non-stick pan over medium-high heat. I placed the sandwich in the pan and toasted on one side until crunchy and golden brown, around 2 minutes.  I took the sandwich off of the stove, put it on a cutting board and cut a hole in the center with a drinking glass. You can also use a cookie cutter. Don’t throw out the center of the sandwich! You can finish grilling it to snack on later.

I placed the sandwich back in the pan to grill the other side and placed a small handful of arugula in the center.

I cracked the egg into a small bowl and carefully placed in the center of the grilled cheese sandwich, right on top of the arugula.

I sprinkled the egg with salt and pepper and let it cook until the whites were no longer clear. The bottom of the sandwich, arugula and egg should be golden brown. I flipped the sandwich and continued cooking for another 1-2 minutes. I wanted my egg to be nice and runny.

I finished the hollandaise by melting 1/2 cup of butter in the microwave then turning on the food processor and streaming the butter into the egg yolk mixture. I topped the grilled cheese toad in a hole with more arugula and the warm hollandaise.

I sliced in to the sandwich and the runny egg oozed out all over the cutting board. Perfection! Now you can enter for a chance to win your own Ezekiel 4:9 Flax Sprouted Whole Grain Bread. Whether you are grilling up this Toad in the Hole or just toasting with butter, you will love the complexity of flavor and texture in this whole grain bread from Food for Life!  To enter, just complete the entry form below by 11:59 pm on 1/17/13.  Good luck!

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Grilled Cheese Toad in the Hole
 
Author:
Serves: 1

Ingredients
Grilled Cheese Toad in the Hole
  • 2 slices Ezekiel 4:0 Flax Bread
  • 2-3 Tbsp salted butter
  • 1 slice pepper jack cheese
  • 1 medium tomato, thinly sliced
  • ½ cup (large handful) arugula
  • 1 egg
  • salt and pepper
Hollandaise
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • ¼ tsp dijon mustard
  • ½ cup butter, melted

Instructions
Grilled Cheese Toad in the Hole
  1. Butter one side of each slice of bread with around ½ tablespoon of the salted butter.
  2. Flip over one slice then add the cheese, sliced tomato and arugula. Top with the remaining slice of bread, butter side up.
Begin Hollandaise Preparation
  1. Before grilling the sandwich, begin making the hollandaise (a rich sauce with eggs, butter and lemon juice) to top the toad in the hole. In a food processor, Combine the egg yolks, mustard, lemon juice and hot sauce. Set this aside to finish later. You want the hollandaise to be warm when you serve it over the toad in the hole so it’s best to finish last minute.
Back to the Sandwich
  1. Place a tablespoon of butter in a non-stick pan over medium-high heat. Place the sandwich in the pan and toast on one side until crunchy and golden brown, around 2 minutes.
  2. Take the sandwich off of the stove, put it on a cutting board and cut a hole in the center with a drinking glass. You can also use a cookie cutter. Don’t throw out the center of the sandwich! You can finish grilling it to snack on later.
  3. Place the sandwich back in the pan to grill the other side and place a small handful of arugula in the center.
  4. Crack the egg into a small bowl and carefully placed in the center of the grilled cheese sandwich, right on top of the arugula.
  5. Sprinkle the egg with salt and pepper and let it cook until the whites are no longer clear. The bottom of the sandwich, arugula and egg should be golden brown.
  6. Flip the sandwich and continue cooking for another 1-2 minutes.
Finish Hollandaise
  1. Finish the hollandaise by melting ½ cup of butter in the microwave then turn on the food processor and stream the butter into the egg yolk mixture.
  2. Top the grilled cheese toad in a hole with more arugula and the warm hollandaise.

 

These brownies are being shared at What’s Cookin’ Wednesday