Instructions

MAKE THE MAPLE TOGARASHI CURED EGG YOLKS (24 HOURS AHEAD):
1. In a bowl, mix together kosher salt, sugar, maple sugar, and togarashi.
2. Spread half the mixture in a shallow container.
3. Make 4 indentations in the mixture with the back of a spoon.
4. Carefully separate eggs, placing each yolk in an indentation. Save whites for another use.
5. Gently cover yolks completely with remaining curing mixture.
6. Cover container and refrigerate for 24 hours.
7. After curing, carefully rinse yolks under cold water to remove curing mixture and pat dry gently.
8. The yolks will be firm but still slightly jammy in the center.

MAKE THE MISO MAPLE BUTTER:
9. In a bowl, combine softened butter, miso paste, maple syrup, togarashi, and salt.
10. Mix until smooth and well incorporated.
11. Refrigerate until ready to use, then bring to room temperature for easy spreading.

MAKE THE BÉCHAMEL:
12. In a small saucepan, melt butter over medium heat.
13. Add flour and whisk constantly for 2 minutes to create a roux (don't let it brown).
14. Gradually add warm milk, whisking constantly to prevent lumps.
15. Cook, stirring, until sauce thickens and coats the back of a spoon, about 5-7 minutes.
16. Season with nutmeg, salt, and white pepper.
17. Keep warm over very low heat, stirring occasionally.

PREPARE THE "PIZZA SURPRISE":
18. If using store-bought pizza, cut into pieces that will fit inside the bread sandwich.
19. If making fresh, bake small flatbreads with marinara, mozzarella, and desired toppings until cheese is melted and edges are crispy.

ASSEMBLE THE TOAD IN THE HOLE:
20. Using a 2-3 inch round cookie cutter or glass, cut a hole in the center of 4 slices of bread.
21. Generously spread miso maple butter on one side of all 8 slices of bread (both whole slices and slices with holes).
22. Heat a large skillet or griddle over medium heat. Add a pat of butter.

COOK THE TOAST:
23. Place the 4 whole slices butter-side down in the pan.
24. Top each with a piece of pizza, folded or cut to fit.
25. Place the bread slices with holes on top, butter-side up, creating sandwiches.
26. Cook for 2-3 minutes until bottom is golden brown.

ADD THE EGGS:
27. Carefully flip each sandwich.
28. Immediately crack a fresh egg into the hole of each sandwich.
29. Reduce heat to medium-low, cover the pan, and cook for 3-4 minutes until egg white is set but yolk is still runny.

PLATE AND SERVE:
30. Spread a pool of warm béchamel on each plate.
31. Place the toad-in-the-hole pizza sandwich on top of the béchamel.
32. Grate or crumble the cured maple togarashi egg yolk over the top of each sandwich.
33. Garnish with fresh herbs and a light dusting of additional togarashi.
34. Serve immediately while eggs are hot and yolks are runny.