Quail Eggs in a (Toast) Hole

Most of you will be familiar with a Toad in a Hole. Here’s my version!

6 1/2-inch-thick slices baguette (sliced on the diagonal)

2 tablespoons unsalted butter, softened

2 tablespoons grated white cheddar cheese

6 quail eggs

Kosher salt and freshly ground black pepper

Chopped chives for garnish

Position a rack in the center of the oven and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment. Use a paring knife to cut 1-inch circles in the center of each baguette slice. Butter both sides of the bread. Arrange the bread on the baking sheet and toast lightly in the oven, 3 to 4 minutes. Distribute half of the cheese evenly among the bread holes. Crack the eggs, one at a time, into a small ramekin. Slowly pour the eggs into each hole. Add a pinch of salt and pepper. Sprinkle the remaining cheese over the bread. Bake until the cheese melts and the egg whites are set, but the yolks are still a bit runny, 5 to 7 minutes. Top each with chopped chives and a small pinch of sea salt, and serve.

— Adapted from Fine Cooking