Wednesday, August 19, 2015

Toad In The Hole

Our mom saw a recipe for Toad In The Hole in The Province Newspaper over the weekend and wanted to give it a try. Growing up, a "toad in the hole" was always an egg fried in the center of a piece of of toast. I didn't know that there was this amazing recipe out there.
Apparently it's a British dish that has been around since forever.
Apparently I need to go back to Britain and pay more attention to the food. 
Anyway.... it's delicious and super simple. From start to finish in about an hour. 
This version is not quite traditional but still pretty close. 
You really have to try it! For dinner, breakfast, or brunch!

Toad In The Hole
(Slightly adapted from The Province Newspaper)

1 cup flour
1 cup milk (room temp)
4 eggs (room temp)
2 tsp prepared mustard
salt & pepper
4 strips bacon, chopped
1 medium onion, diced
1 clove garlic, minced
1 lb sausage (I used pork)

Preheat oven to 425.
In a large bowl, whisk together flour, milk, eggs, mustard, and salt & pepper until smooth. Set aside. (Note - be sure to do this first as you want the batter to sit for a while)

In a cast iron frying pan over medium high heat, cook the bacon until just starting to crisp. Drain off the grease. Add the chopped onions and garlic to the bacon and continue to cook until onions have softened, about 4 - 5 minutes.

Remove the cooked bacon and onions from the pan to a piece of paper towel to drain. Place the pan back over medium heat and add the sausage.

Cook until well browned, about 5 minutes. (If not completely cooked, it's okay, they will be going into the oven to finish cooking.) Add the bacon and onions back to the sausage.
If your cast iron frying pan is big enough (10 inches or so) then you can leave everything in the pan - if not, then scrape this mixture into a 9 X 7 oven safe dish. 

Pour the batter over the bacon and sausage mixture. 

Place in 425 oven and bake for approximately 25 minutes, until batter is puffy and golden brown.

Serve immediately.

So. Much. Deliciousness.

Leftovers (if you have any) are okay, reheated, the next day. Any longer than that and they get a bit soggy. This is definitely better when it is first made. 
If you like Yorkshire pudding then you will love this. Basically a huge Yorkshire pudding filled with sausage and bacon and fried onions. What's not to love?


  1. Oh my gosh, this looks delicious. I can't wait to try it.

  2. This looks good!! I wonder if you could add any cheese to the mixture or would that change the texture!! I'm going to try this as is for now! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again this week! Pinned!