TOAD IN THE HOLE
You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of fatty sausage links, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)
Provided by Chef John
Time 1h55m
Yield 4
Number Of Ingredients 19
Steps:
- Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
- Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
- Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
- While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
- While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
- When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
- Serve with extra gravy.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 37.1 g, Cholesterol 227.7 mg, Fat 30.5 g, Fiber 1.9 g, Protein 16.8 g, SaturatedFat 9.3 g, Sodium 1062.1 mg, Sugar 5.1 g
AIR-FRYER TOAD-IN-THE-HOLE
Toad-in-the-Hole is a British comfort food dish consisting of sausages baked in Yorkshire pudding. I prepare mine in the air fryer, breakfast-style, even though it's commonly served at suppertime. -Leigh Rys, Herndon, Virginia
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat air fryer to 400°. Cut sausages in half widthwise. Arrange in a greased 6-in. round baking pan. Place pan on tray in air-fryer basket. Cook until lightly browned, 6-8 minutes, turning once. , Meanwhile, in a large bowl, whisk eggs, milk, flour, onion powder, mustard, salt, and pepper. If desired, stir in bacon; pour over sausages. Cook until puffed and golden brown, 10-15 minutes. Serve immediately and, if desired, garnish with parsley.
Nutrition Facts : Calories 257 calories, Fat 15g fat (5g saturated fat), Cholesterol 143mg cholesterol, Sodium 494mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
TOAD IN THE HOLE
American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. -Ruth Lechleiter, Breckenridge, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 4
Steps:
- Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet. , Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.
Nutrition Facts : Calories 183 calories, Fat 10g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 244mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
PAN-FRIED TOAD-IN-THE-HOLE
Make and share this Pan-Fried Toad-In-The-Hole recipe from Food.com.
Provided by ZYXEL
Categories Savory Pies
Time 30m
Yield 1 pan, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil, first of all, in a heavy 18cm frying-pan then over a medium heat fry the chipolatas and onion rings togrether for about 10 minutes. Meanwhile preheat the grill and make up the batter.
- To do this you sieve the flour into a bowl, make a well in the centre and break the egg into it. Now whisk the egg gradually incorporating the flour and finally whisk in the milk, until you have a smooth lump-free batter (you may need to stir round the edge of the bowl and have another whisk to make sure it's all blended). Then season with salt and pepper, and whisk in the herbs.
- By this time the chipolatas will be ready, so increase the heat to its hightest setting, and when it is very hot pour in the batter all round the chipolatas. Then leave it, without stirring or anything, for 1 or 2 minutes or until it looks on the point of bubbling up slightly here and there.
- It will look a total disaster at this stage, but all is well. Just transfer the pan to sit under the grill (allowing room for the batter to rise) and let it finish cooking for about 6-10 minutes, or until it has become beautifully puffy and very crisp and brown. Now serve immediately-it will shrink somewhat but remain light and crisp.
Nutrition Facts : Calories 335.8, Fat 18.7, SaturatedFat 3.7, Cholesterol 145.6, Sodium 72.3, Carbohydrate 32.1, Fiber 2, Sugar 3.2, Protein 9.8
THE ROYAL NAVYS' TOAD IN THE HOLE
This dish was often served to the ships crew in the ROYAL NAVY during the late 1800s to mid 1950s. It was so popular that the largest portion was served to the rating who could recite the following.It was an old tradition.----------------- Father Dear father come home to us now, The clock in the steeple has struck one, We've Dover soles, lemon soles camasoles too, and polony with pullovers on. We've ice cream and jelly to fill up your evenings and TOAD IN THE HOLE, but the toad has crawled out and we can't get him back in the garage. The babies keep calling for mother each night and the dairy sent news for to shock us, the cows have been feeding on lumps of ice cream and frozen thier poor carburettors.--------------------------- The batter is made by using equal quantities of the eggs, flour and milk. This is an easy, almost one pot dish to cook. Comfort food at it's best.
Provided by Brian Holley
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Crack the eggs into a measuring cup, note the quantity.
- Place eggs aside and measure to the same level the flour and then the milk.
- Put the ingedients into a bowl with a good pinch of salt and beat them together to make the batter. The more air bubbles you produce the better the batter will be. Place batter in the fridge for 30 minutes.
- In the meantime prepare the potatoes.
- Heat the oven on high heat.
- In medium sized roasting dish, pour enough oil to a depth of 1/2 ". put the dish in the oven to heat the oil, when oil is almost to the point of smoking, place the potato cubes on the bottom of the dish, followed by the sausages. Put dish in the oven for 5 minutes.
- Take batter from fridge and beat again.
- Now pour the batter mix over the sausages and return dish to the oven.
- Cook on high heat till the batter is risen and golen brown.
- Serve with green beans and a good brown gravy.
Nutrition Facts : Calories 254.6, Fat 12.3, SaturatedFat 4.2, Cholesterol 131.8, Sodium 777.2, Carbohydrate 21.5, Fiber 2.5, Sugar 2.4, Protein 14.1
SAUSAGE TOAD IN THE HOLE
Another Bero recipe popular in my family. This is usually served as one very filling portion for one person, but can easily be two or three if you add side dishes. I usually have about 1/3 to 1/2 a cup of batter left over to make a few pancakes the next morning.
Provided by Houmous Monster
Categories One Dish Meal
Time 50m
Yield 1 pudding
Number Of Ingredients 5
Steps:
- In a blender or food processor mix the milk eggs and salt. Add the flour in small amounts and mix each time to avoid lumps. The consistency should be about equal to single cream.
- Using a bit of sunflower oil or the like make sure the inside of your roasting tray is well coated. (I usually use about a 10x6 With rounded corners)
- Place the sausages in the tray and place in the oven at 220C (200 fan assisted) Cook for ten minutes.
- Remove the tray and turn the sausages over. Pour the batter around and between the sauages. You want it fairly level and the depth to be about half-way up the sausages.
- Return to the oven for 15 minutes. The reduce the heat to 200C (180C Fan assisted) for another 20 minutes. Don't open the door until they are finished if you can help it.
- Any left over batter can be saved in the fridge and used for pancakes. If the batter seperates you can just stir it with a spoon.
Nutrition Facts : Calories 1168.4, Fat 59, SaturatedFat 21.9, Cholesterol 341.2, Sodium 1407.1, Carbohydrate 103.3, Fiber 3.2, Sugar 0.7, Protein 51.3
TOAD IN A HOLE
These were made for me when I was a youngster, I'm now 55 years young. My Grand and Great Grand children love these. Enjoy!
Provided by FROGETTE
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat a large skillet to a high heat.
- With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 13.4 g, Cholesterol 225.9 mg, Fat 19 g, Fiber 0.6 g, Protein 15.3 g, SaturatedFat 10.1 g, Sodium 443.6 mg, Sugar 1.6 g
SURPRISE TOAD IN THE HOLE
Make and share this Surprise Toad in the Hole recipe from Food.com.
Provided by Megapom
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Peel the Onion and the Apple and slice fairly finely.
- Put the Oil in a Roasting Tin and add the Onion and Apple.
- Stir the sliced Apples and Onions around to coat them lightly with the Oil.
- Lay the Sausages out on top of the Onions and Apple and bake them in a moderately hot oven 375 Deg F (190 deg C) for about 10 minutes.
- Whilst that is baking make the Batter.
- Sift the Flour, Salt and Pepper into a mixing bowl and add in the Sage.
- Break the Eggs into the Center.
- Add in the Milk and stir the mixture carefully from the center, incorporating all the Flour from around the edges, until the mixture smooth, with no lumps.
- Beat in the Cider.
- Pour this mixture around the Sausages.
- Bake for another 50 minutes and the top is nicely browned.
Nutrition Facts : Calories 495.2, Fat 28.2, SaturatedFat 8.8, Cholesterol 130.7, Sodium 914.1, Carbohydrate 40, Fiber 2.3, Sugar 5, Protein 19.3
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- Start by making the batter – sift the flour into a mixing bowl with a good pinch of salt and some ground black pepper. Make a well in the middle and break in the eggs. Gradually whisk the eggs into the flour, adding the milk as you go. Stir in the sage and pop the batter in the fridge to chill for at least 30 minutes.
- Preheat the oven to 220°C, fan 200°C, gas 7. Heat 1 tablespoon of oil in a solid ovenproof frying pan (cast iron is ideal), with a 22cm base diameter. Add the sausages and brown for 3-4 minutes over a medium heat, turning regularly. Add the red onion and cook for a further 4-5 minutes, turning once.
- Add another tablespoon of oil to the pan and let it get really hot. Shuffle the sausages and onions around the pan to distribute evenly, then pour the sage batter over and around the sausages while it’s still on the hob. The batter should immediately start to bubble and set at the edges. Scatter over the sage leaves, if using, then carefully transfer to the oven and cook for 20-25 minutes until risen and crisp.
- Make sure you use oven gloves when removing the pan from the oven to serve, as the handle will be hot. Cut the toad into wedges and serve with gravy.
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