Fish In The Hole Grilled Cheese

By Justin Brouillard, & Jimmy Kennedy
Cook Ambassadors

This recipe combines two classics: A simple, delicious grilled cheese and the fun and tasty Toad in the Hole. It makes for a great meal at breakfast, lunch or dinner and is perfect for cooking in a cast-iron skillet over an open fire, but also works just as well at home or in the RV. It’s also just a lot of fun to make!


  • 4 slices of your favorite bread
  • 2 slices of your favorite cheese (or enough cheese to cover two slices of the bread)
  • 2 eggs
  • 2 or 3 tablespoons butter


  1.  When at camp, start by building a nice, hot fire and let it burn down until you have coals before you start to cook. I like to lay a grate or grill over a couple of larger logs with coals in the middle so I can add wood to the bed of coals if necessary.
  2. When you have a good bed of coals, set the cast-iron pan or griddle on the grate. Get the pan nice and warm and melt a couple of tablespoons of butter.
  3. With a paring knife or small cookie cutter remove the center — about a 3-inch circle or other shape — from two of the slices of bread. When camping, I like to use fish- or animal-shaped cookie cutters. If at home, I’ll use shapes that are relevant to a holiday, like hearts for Valentine’s Day or Christmas trees for around Christmastime, but the best thing to do is to let the kids choose the shape.
  4. Butter one side of each of the slices of bread. Place them, buttered side down, in the pan or on the griddle, and cook until lightly browned.
  5. Flip the toasted sides over and crack an egg into the slices with holes. While the egg is cooking, place the cheese on the slices without holes. As soon as the egg is set a little, use a spatula and carefully place the egg slice on top of the cheese slice. Cover the pan with a lid for just a few minutes and the cheese will melt quicker and the egg will finish cooking.
  6. Remove and serve as a special breakfast, lunch or snack. You can also use the “holes” for decoration and/or extra snacks.

Prep time: 5 to 10 minutes

Cook time: 10 to 15 minutes

Yield: Makes two big “sandwiches”

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