Tortilla in a Toad Hole

Let’s make it.

1. 1

   Prepare the tortilla tops.

   Heat the oven to 325°F. For the 6-inch version, cut a circle about 3 inches wide from the center of two tortillas, leaving the other two whole. For the 4-inch version, cut a 1½-inch opening in four tortillas and leave four whole. Save the cutouts to toast separately if you like.

2. 2

   Build the cheese and egg stacks.

   Melt the butter over medium-low heat in an oven-safe skillet, using two skillets if needed so the whole tortillas lie flat without overlapping. Set the whole tortillas in the pan. Reserve 1 tablespoon of cheddar for the tops, then arrange the rest in a ring on each base, leaving a well in the center. For two large stacks, crack one egg into each well. For four small stacks, lightly beat the two eggs and divide evenly among the four wells. Season with salt and pepper. Place the cutout tortillas on top, lining up the openings, and sprinkle with the reserved cheese.

3. 3

   Bake until set.

   Transfer the oven-safe skillet to the oven. Begin checking after 10 minutes and bake for about 10–18 minutes, or until the eggs are fully set and the cheese has melted. For whole eggs, cook until both white and yolk are firm. For the small beaten-egg version, check for 160°F in the center. Add time as needed for your pan and oven.

4. 4

   Make the topping and serve.

   While the stacks bake, combine the tomato, red onion, lime juice and chopped cilantro stems. Season to taste. Transfer the cooked stacks to plates and spoon the tomato mixture around each egg opening, leaving excess liquid in the bowl. Garnish with the reserved cilantro leaves. Serve one large stack or two small stacks per person.