Toad in a Biscuit
Serves 1
  • 1 Cat Head Biscuit (recipe precedes)
  • 1 tablespoon unsalted butter
  • 1 large egg, separated
  • Kosher salt
  • Ground black pepper
  1. Using a 2-inch round cutter, cut a hole in center of biscuit. Reserve cutout for another use.
  2. In a small nonstick skillet, melt butter over medium heat. Place biscuit in skillet, top-side down; cook for 1 to 2 minutes. Turn biscuit over. Pour egg white into hole in biscuit. Cook, without touching, for about 1 minute. Add yolk to white. Cover and cook to desired degree of doneness, 6 to 7 minutes. Season to taste with salt and pepper. Serve immediately.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at