CHEESY TOAD-IN-THE-HOLE
Melty cheese tops a perfectly sizzled egg in whole wheat bread for a deliciously smart way to wake up.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat heavy nonstick skillet on medium heat. Meanwhile, cut hole in center of bread slice, using 1-1/2-inch round cookie cutter. Discard removed bread circle or reserve for another use.
- Place bread in skillet. Break egg into hole; sprinkle with pepper. Cook on medium heat 2 min.; turn bread and egg with spatula.
- Top with cheese; cover. Cook 2 min. or until egg white is set and yolk is cooked to desired doneness. Sprinkle with chives.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
EASY CHEESY MUSTARD TOAD-IN-THE-HOLE WITH BROCCOLI
Transform toad-in-the-hole with melting mustardy cheddar and broccoli. Serve with steamed greens and this delicious homemade gravy
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Tip the flour and eggs into a large bowl, season and whisk to a thick, smooth paste. Stir in the milk until the batter is the consistency of single cream, then stir in 2 tsp mustard. Leave to rest for 30 mins.
- Heat the oven to 240C/220C fan/gas 9. Pour 2 tbsp oil into a heavy roasting tin, casserole dish or ovenproof skillet pan and tip to fully coat with the oil, then put on the middle shelf of the oven for 10 mins. Add the sausages, well spaced apart, and cook for 5-7 mins, then add the broccoli and sliced leek, and cook for another 3 mins. Mash the cheese with the 1 tbsp mustard.
- Pour the batter over the sausages, broccoli and leeks, then scatter over most of the mustardy cheese. Cook for 15 mins before turning the oven down to 220C/200C fan/gas 7 (don't open the oven door during this time). Sprinkle over the remaining mustardy cheese, then cook for 5-8 mins until melted, and the batter is puffed and golden brown.
- Meanwhile, make the gravy. Fry the onion with the remaining oil for 10-15 mins until lightly golden, adding a little water if they catch. Stir in the flour until it disappears, then add the vinegar and thyme. Season well. Sizzle until the vinegar evaporates, then pour in the stock and bubble uncovered for 10 mins, or until the gravy is the thickness you prefer.
Nutrition Facts : Calories 653 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium
KIDS CAN MAKE: CHEESY EGGS-IN-THE-HOLE WITH BACON
Kids can use their favorite cookie cutter shapes to make this hearty breakfast with a grilled cheese-like twist. For little kids: Let them cut out the bread with cookie cutters. For big kids: Let them crack the eggs into the toast cut-outs, sprinkle with Parmesan and (if they're up to it) flip the slices.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a large nonstick skillet over medium-high heat. Fry the bacon until crisp, about 5 minutes. Remove the pan from the heat and transfer the bacon to paper towels to drain; when cool enough to handle, crumble.
- Add the butter to the hot pan to melt with the rendered bacon fat; set aside.
- Cut a piece from the center of each slice of bread using a 2 1/2-inch round or other decorative 2 1/2-inch cookie cutter (star, flower, heart). Brush the slices and cutouts with the butter-bacon fat mixture and transfer them to a plate.
- Toast 2 slices of bread and 2 cutouts in the skillet over medium heat until browned on one side, about 1 minute. Crack an egg into each hole and sprinkle each toast with 1 tablespoon of the Parmesan; cook 2 minutes. Flip the slices and cutouts, season with salt and pepper and cook 2 minutes for a runny yolk or slightly longer for a set egg. Repeat with the remaining bread slices, cutouts, eggs and Parmesan.
- Transfer each egg-in-the-hole to a plate and sprinkle with crumbled bacon. Serve with the toasted cutouts, for dipping in the yolk.
Nutrition Facts : Calories 320 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 215 milligrams, Sodium 480 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 15 grams, Sugar 5 grams
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
TOAD-IN-THE-HOLE
Among the breakfast options at SingleThread is an English menu, with toad-in-the-hole as its centerpiece. Mr. Connaughton calls it an homage to Heston Blumenthal - the innovative English chef and owner of The Fat Duck - for whom he worked for several years. For the eggs, Mr. Connaughton uses sous-vide techniques: vacuum-sealing the eggs, processing them in a water bath and using a siphon canister. Lacking such equipment in your kitchen, you can still approximate the result by gently and softly scrambling the egg mixture. And if you prefer, even a well-trimmed poached egg can be centered on the toast and cheese.
Provided by Florence Fabricant
Categories breakfast, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a nonstick or a well-seasoned cast-iron skillet over medium-high heat, toast bread until crisp and well-browned. Remove from pan. Use a circular cutter, 3 inches in diameter, to punch out a hole in the center of each slice. Place the bread on individual plates.
- Sprinkle cheese over the bread to fill the center hole and cover the rest of the slice. You can let some of the cheese fall onto the plate.
- Whisk together eggs, egg yolks and half-and-half until well-blended.
- Place the skillet over medium-low heat. Add butter and when it has melted, add egg mixture. Stir gently with a wooden spoon until softly scrambled and custardy. Add salt to taste. Transfer eggs to the center of each piece of toast, filling the hole, and serve.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 17 grams, Sodium 502 milligrams, Sugar 3 grams, TransFat 1 gram
GRILLED CHEESE TOAD-IN-THE-HOLE SANDWICHES
Give classic grilled cheese sandwiches a tasty makeover with an egg cooked right in the center.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Spread 1 side of each slice of bread with the mayonnaise. Top 4 slices of the bread with 1 slice of the American cheese and 1 slice of the Muenster cheese; top with the remaining 4 slices of bread. Cut the center out of each sandwich with a 2 1/2-inch ring mold.
- Melt 2 tablespoons of the butter in a large nonstick skillet over medium-low heat and swirl to coat the bottom. Arrange the inner and outer parts of 2 of the sandwiches in the skillet, and cook until golden brown on the bottom, 4 to 5 minutes. Turn each over, crack an egg into each hole, sprinkle the egg with salt and pepper and cook until the bottoms of the sandwiches are golden brown, the egg whites are set and the yolk is still runny, 4 to 5 minutes. For the last minute of cooking, cover the pan with a lid to cook the egg white completely through. (The round sandwiches may finish cooking faster.) Transfer the egg sandwiches and the round sandwiches to serving plates and keep warm. Wipe out the skillet and melt the remaining 2 tablespoons of butter and repeat with the remaining 2 sandwiches and 2 rounds.
- Serve each egg sandwich along with a round sandwich to dip into the egg yolk.
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
GRANDMOTHER'S TOAD IN A HOLE
I have fond memories of my grandmother's Yorkshire pudding wrapped around sausages, a puffy dish my kids called "the boat." Slather it with butter and maple syrup. -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into 3 pieces., Place oil in a 12-in. nonstick ovenproof skillet. Place in oven until hot, 3-4 minutes. Stir batter and pour into prepared skillet; top with sausage. Bake until golden brown and puffed, 20-25 minutes. Remove from skillet; cut into wedges. If desired, serve with butter and syrup.
Nutrition Facts : Calories 336 calories, Fat 22g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 783mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
TOAD-IN-THE-HOLE
Provided by Florence Fabricant
Categories main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Sift the flour and salt into a bowl. Form a well in the middle with the back of a wooden spoon and put eggs in it with a little of the milk. Amalgamate flour and liquid slowly by stirring from the center. Add the rest of the milk. (This batter can also be mixed in a food processor or blender.)
- Preheat the oven to 425 degrees.
- Put a large oblong baking pan in the oven with the fat. Be sure to use a clear, flavored fat, not the stale contents of a muddied dripping bowl.
- Stiffen the sausages, well pricked, in a pan of simmering water for 5 minutes. Drain. Watch the pan of fat in the oven to make sure it does not burn; take it out as soon as it begins to smoke.
- Run a layer of batter over the base of the pan. It should set slightly and make a bed for the stiffened sausages. Pour in the rest of the mixture and return to the hot oven for 30 minutes or so. The pudding should be puffed up and succulent, 90 percent crisp outside, and no unpleasant semiliquid dough.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 448 milligrams, Sugar 2 grams, TransFat 1 gram
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CHEESY TOAD IN THE HOLE WITH CARAMELISED ONION GRAVY
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- Pre-heat your oven at 200 degrees C and pop your sausages in to brown. Cook off until golden, around 10 minutes.
- While this is happening you can make your Yorkshire pud batter. Weigh the flour into a large bowl and season; make a well in the middle of the flour and crack your egg into it. Using either a hand-held electric whisk or a good old balloon whisk, whisk the egg and slowly start incorporating the flour. Measure out the milk and water (in the same jug is fine) and start adding to the egg/flour mix.
- Take the sausages out of your dish and place on a plate. This is where it gets tricky for a couple of minutes and you have to mind the spitting oil so make sure there are no little people underfoot! Add your tbsp veg oil to your dish and pop back in the oven for five minutes to heat up.
- Whip the oil out and, working quickly, pop the Yorkshire pud batter in the dish and place the sausages on top. Put the dish back in the oven as quickly as you can, and this will need to cook for around 25 minutes.
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