Pan Fried Toad In The Hole Recipes

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TOAD-IN-THE-HOLE



Toad-in-the-Hole image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 9

Unsalted butter, for brushing on skillet
1 1/2 pounds sweet spiral pork sausages
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
4 large eggs
1 cup milk
1 tablespoon yellow mustard, plus extra for serving
Serving suggestions: assorted mustards

Steps:

  • Preheat an oven to 400 degrees F.
  • Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
  • Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
  • Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
  • Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.

WHOLE LOAF TOAD IN THE HOLE



Whole Loaf Toad in the Hole image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

1 baguette
2 tablespoons unsalted butter, melted
4 to 6 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a 2- to 2 1/2-inch round cutter (the size of the cutter will depend on the width of the baguette), cut out 4 to 6 circular wells down the length of the baguette. The wells should be deep enough to hold an egg; don't cut all the way through to the bottom. The number of wells will depend on the length of your baguette. If you do not have a round cutter, cut out circles with a knife. Scoop out the bread filling and brush the insides of the holes with the butter. If you have any butter leftover, brush the outside of the loaf as well.
  • Place the baguette on a baking sheet. Crack an egg into a small ramekin and then slide the egg into one of the holes in the baguette. Repeat and fill the remaining holes. Season with salt and pepper.
  • Bake until the eggs are set and cooked to the desired doneness, about 15 minutes. Garnish with the parsley if using and serve immediately.

TOAD-IN-THE-HOLE



Toad-in-the-Hole image

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

4 thick slices (about 3/4-inch) milk or Pullman bread, or brioche
6 ounces white farmhouse Cheddar, preferably English, grated
4 large eggs
2 large egg yolks
3 tablespoons half-and-half
3 tablespoons unsalted butter
Salt to taste

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

TRADITIONAL TOAD-IN-THE-HOLE



Traditional Toad-in-the-Hole image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

Lard or vegetable shortening, for baking pan
1 cup plus 2 tablespoons all-purpose flour
Pinch salt
3 medium eggs
3/4 cup plus 2 tablespoons milk
1 pound pork sausages, preferably Cumberland
1 to 2 tablespoons lard or vegetable shortening
Prepared English mustard, for serving

Steps:

  • Heat oven to 425 degrees. Coat a small roasting pan with lard or shortening. Combine flour and salt in a medium bowl. Make a well in the center, and add eggs. Transfer to a food processor fitted with a steel blade. Add milk and 3/4 cup water plus 2 tablespoons water; process until well combined. The batter will be fairly thin and pourable.
  • Arrange the sausages in the prepared pan so that they are not touching one another or the sides of the pan. Bake for 10 minutes. Quickly pour batter over partially cooked sausages, and bake until the batter is thoroughly cooked, puffed, and crispy brown on top, 30 to 35 minutes. Serve immediately with mustard.

TOAD IN THE HOLE



Toad in the Hole image

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

4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pinches cayenne pepper
1 cup all-purpose flour
1 tablespoon all-purpose flour
¾ cup whole milk
¼ cup cold water
¼ cup vegetable oil
4 links pork sausage
2 tablespoons butter
1 large red onion, minced
kosher salt to taste
3 tablespoons all-purpose flour
2 cups chicken broth
¼ teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
1 teaspoon chopped fresh chives, or to taste

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



Air-Fryer Toad-in-the-Hole image

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

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

8 frozen turkey breakfast sausage links
2 large eggs
1 cup 2% milk
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon stone-ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Optional: 1 bacon strip, cooked and crumbled, and minced parsley

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.

PAN-FRIED TOAD-IN-THE-HOLE



Pan-Fried Toad-In-The-Hole image

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

6 good quality chipolata sausages
1 small egg
1 tablespoon oil
1 small onion, sliced into rings
25 g plain flour
2 tablespoons milk
1/2 teaspoon mixed herbs
salt & freshly ground black pepper

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

TOAD IN THE HOLE



Toad in the Hole image

This sausage and bread dish is a slight variation of a recipe I found in a "one pot cooking" cookbook.

Provided by steve jolly

Categories     Pork

Time 50m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 7

1 lb sausage
1 cup all-purpose flour
1 egg
1 1/4 cups milk
1 tablespoon oil (vegetable, canola...)
1 pinch salt
1 teaspoon herbs

Steps:

  • Preheat oven to 400F degrees.
  • Mix flour, egg (beaten), salt, milk and herbs to make batter.
  • I usually use basil and bay but it is up to you.
  • If the sausage is peppery or has a strong sage flavor you may want to use less herbs in the batter.
  • Cook sausage until done either in skillet or in a flameproof casserole dish on stove.
  • Place sausage in casserole dish (if not already there) and add batter.
  • Bake for about 30 minutes or until bread rises.

Nutrition Facts : Calories 573.9, Fat 40.3, SaturatedFat 13.8, Cholesterol 129.3, Sodium 1127.3, Carbohydrate 30.2, Fiber 0.8, Sugar 0.2, Protein 20.9

TOAD IN THE HOLE



Toad in the Hole image

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

Categories     Breakfast     Brunch

Time 15m

Yield 1 serving.

Number Of Ingredients 4

1 slice of bread
1 teaspoon butter
1 large egg
Salt and pepper to taste

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

ULTIMATE TOAD IN THE HOLE



Ultimate toad in the hole image

An indulgent favourite comes bursting to life in this luxurious recipe - everyone loves a good toad in the hole

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 13

100g plain flour
1 egg
300ml equal mixture milk and water
8 rashers streaky bacon
8 good-quality pork sausages
1 onion , thinly sliced
1 tbsp vegetable oil
2 tbsp vegetable oil
1 onion , thinly sliced
2 tsp plain flour
2 tsp ready-made English mustard
2 tsp Worcestershire sauce or soy sauce
600ml chicken or vegetable stock

Steps:

  • Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
  • Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
  • Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
  • Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.

Nutrition Facts : Calories 625 calories, Fat 42 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.08 milligram of sodium

TOAD-IN-THE-HOLE



Toad-in-the-Hole image

Provided by Florence Fabricant

Categories     main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup flour
1/2 teaspoon salt, or to taste
2 eggs
1 cup milk
3 tablespoons lard, beef drippings, shortening or oil
1 pound small sausages (see note)

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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TOAD IN THE HOLE (OR FRIED EGGS NESTLED IN BREAD) - SUBURBLE
2017-03-10 Heat up a griddle or a frying pan over medium heat. Using a wine glass or drinking glass, cut out a circle from the center of the bread slices, place centers aside. Lightly butter the sides of the bread that will face down. Place bread, butter side down, onto pan/griddle. Crack an egg into the center of the bread slice, being careful not to ...
From suburble.com


FRYING PAN SAGE AND ONION TOAD IN THE HOLE RECIPE - SAINSBURY`S …
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 …
From sainsburysmagazine.co.uk


AIR FRYER TOAD IN THE HOLE - EVERYTHING AIR FRYER AND MORE!
2021-12-22 Instructions. Preheat air fryer to 340°F. Press a 2-inch hole in the middle of the bread using the bottom of a measuring cup. Butter the bread on both sides. Crack the egg into the pressed in circle and cook for 6-7 minutes. You may need a minute or two more or less depending on how runny you like your egg.
From everythingairfryer.com


TOAD IN THE HOLE RECIPE - MUMMY TO DEX
2022-05-01 Add oil to the bottom of a large baking dish, pop in the sausages and place in an oven set to 200C. Leave for ten minutes. Meanwhile, in a bowl combine flour, eggs and milk until you have a batter. Add pepper to taste. Once the sausages have had ten minutes, pour the batter over them in the baking dish and pop back in the oven for 30 minutes.
From mummytodex.com


TRADITIONAL TOAD IN THE HOLE RECIPE - MASHED.COM
2021-08-02 Directions. In a large bowl, whisk together the flour, ground mustard, rosemary, thyme, salt, and pepper. Form a well in the center of the dry ingredients, and add the eggs and milk. Whisk continuously until the batter is smooth and …
From mashed.com


TOAD IN THE HOLE - ANNA'S FAMILY KITCHEN
Add your oil and sausages to an oven proof pan or tray and colour all over on a high heat for 5 minutes. Whisk together all the batter ingredients until smooth. Pour the batter over the sausages and put the pan in the oven for 40 minutes. Add the sliced onions & 1/2 tsp salt to a pan with 1 tbsp oil. Put on a low heat and colour for 15-20 minutes.
From annasfamilykitchen.com


TOAD IN THE HOLE WITH ONION GRAVY RECIPE - SERIOUS EATS
2018-10-12 For toad: Preheat oven to 425 degrees. While oven is heating, prepare batter: Whisk together flour, milk, eggs, and salt until smooth. Let stand for 10 minutes or so. Heat oil over medium-high heat in large pan. Cut sausages into individual links. Pierce each sausage in a few places with a sharp knife. Add sausages to pan, brown without cooking ...
From seriouseats.com


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