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
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 - ROARING 20'S
From our state paper and their feature of Recipes Through the Ages. Times are estimated and have not included time for batter to rest (15 minutes to 3 hours tops).
Provided by ImPat
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, milk, water, mustard and seasoning and add liquid mixture to flour and whisk vigorously to eliminate any lumps.
- The consistency should resemble pouring cream.
- Rest the batter for more than 15 minutes but no more than a few hours.
- Preheat oven to 220C or as hot as it can go.
- Meanwhile lightly brown the sausages in a fry pan.
- Place sunflower oil into a loaf tin and place it in the oven to preheat until smoking.
- Working briskly, pour the batter into the hot oil (cautin -- it will spit and sizzle).
- Arrange the sausages int he batter.
- Transfer the tin into the oven and bake for 25 to 30 minutes or until puffed and golden.
TOAD IN THE HOLE
The batter can also be used for pancakes (but without the self rising flour) Tip: Toad in the hole is delicious served with gravy or a pile of softly fried onions. Recipe from the Great British Cooking cookbook.
Provided by Chef Jazz
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 20 x 25-cm/8 x 10-inch ovenproof dish or roasting tin.
- Make the batter by sifting the flours and salt into a mixing bowl. Make a well in the centre and add the beaten egg and half the milk. Carefully stir the liquid into the flour until the mixture is smooth. Gradually beat in the remaining milk. Leave to stand for 30 minutes.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Prick the sausages and place them in a dish. Sprinkle over the oil and cook the sausages in the oven for 10 minutes until they are beginning to colour and the fat has started to run and is sizzling.
- Remove from the oven and quickly pour the batter over the sausages. Return to the oven and cook for 35-45 minutes until the toad is well risen and golden brown. Serve immediately.
Nutrition Facts : Calories 622.9, Fat 37.6, SaturatedFat 12.5, Cholesterol 137.8, Sodium 1007, Carbohydrate 42.5, Fiber 1.4, Sugar 0.2, Protein 26.2
TOAD IN THE HOLE
I know this is not really toad in the hole, but thats what my dad always called it. This is one of our favorite breakfasts, but we eat it for supper too. You can use any potted meat but my family likes deviled ham. Be really careful to let this cool for at least five minutes or it will burn the roof of your mouth really badly. Another hint, use the little bit of potted meat left in your breakfast gravy to spoon over the top. This is really rich.
Provided by Jackie H.
Categories Breakfast
Time 45m
Yield 6 slices, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Butter both sides of bread, so that none shows thru.
- Use potted meat to form a levy around outside of one side of the bread.
- Lay flat, levy side up on ungreased cookie sheet.
- break one egg on top of each piece of bread.
- Salt and pepper to taste.
- Bake 30 to 40 minutes until eggs are cooked hard.
- Top with homemade breakfast gravy.
- enjoy.
Nutrition Facts : Calories 413.5, Fat 31.7, SaturatedFat 17.2, Cholesterol 378.3, Sodium 562.6, Carbohydrate 19.6, Fiber 0.9, Sugar 2.2, Protein 12.5
TOAD IN THE HOLE
Sausages nestling in fluffy, golden, crisp Yorkshire pudding, served with hot onion gravy--one of my favourite traditional English recipes, a fantastic winter warmer and (especially if served with buttery mashed potato) real comfort food! I make this regularly in winter, though there's nothing stopping me fancying it in summer too! Can also be made into little individual sizes using cocktail sausages for the 'toads'. great for kids!
Provided by LC69414
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First place the fat and sausages into a large roasting tin or other oven-proof dish.
- Cook in a hot oven for 30-40 minutes, shaking occasionally to turn the sausages.
- Meanwhile prepare the batter. Make a well in the sifted flour and salt, add the egg and a some of the milk and mix to make a smooth paste.
- Gradually whisk in the rest of the milk to give a smooth batter with the consistency of double cream.
- Allow this to stand until sausages are cooked.
- Take out the tin with the sausages, arrange the sausages so that they are spread evenly in the tin.
- Quickly pour on the batter and return to the oven, cook for 30-40 minutes until puffed up and golden brown.
- Serve hot with onion gravy (made by slowly caramelising 3 large sliced onions in a frying pan with a little oil and then adding beef stock and red wine, reducing for 20 minutes and then thickening with cornflour and water) a green vegetable and boiled or mashed potatoes.
Nutrition Facts : Calories 571.5, Fat 41.4, SaturatedFat 14.8, Cholesterol 202.6, Sodium 822.5, Carbohydrate 22.7, Fiber 0.7, Sugar 0.3, Protein 25
TOAD IN THE HOLE
I had sausages that needed using so I made this and froze it, it was my first time making toad in the hole and it is easily adapted to gluten free by using gf flour and a tsp xanthum gum. This was really tasty and very simple, although i would recomend messing around a bit with the batter to get it right, my aunty did that part for me so i am unsur eof the exact quantities. i am also a little unsure of the temperatures as i got it out of a aga cookbook as i have an aga, but i happen to know that the aga is at 180 degrees c if that helps
Provided by Perfect Pixie
Categories Pork
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- pre-heat oven.
- lightly grease small roasting tin and arrange the sausages in the bottom, cook in oven 10 minutes - i did it until they were nearly done just to be on the safe side.
- meanwhile prepare batter.
- measure flour into bowl, add a little salt and stir in the beaten egg and milk to give a smooth batter - i added more milk.
- pour batter over the sausages and return to oven for 20-25 munites until the batter is well risen,crisp and golden brown.
Nutrition Facts : Calories 503.4, Fat 34.5, SaturatedFat 11.9, Cholesterol 194.1, Sodium 774.7, Carbohydrate 21.8, Fiber 0.7, Sugar 0.3, Protein 24.4
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