Here’s why Food Republic’s Test Kitchen is magical: toad in the waffle. These kinds of things occur when we cook at full-force for a whole day. The inside is savory and egg yolky and the outside is maple-ey and meaty — neither layer competes with each other, it’s just the perfect breakfast in a very concise format. That’s all. If you’re a toad in the hole fan, it’s time to take it to the next level. We have to hand it to KitchenAid’s waffle iron (which we borrowed — yup, it was their only one), waffle-craftery has never been so easy.

I recommend serving these with sausage patties made with the Bernamoffs’ veal and turkey breakfast sausage recipe from Brooklyn’s Mile End Deli.