Best 3 Traditional Toad In The Hole Recipes
In the realm of classic British comfort food, Toad in the Hole stands tall as a dish that has captured hearts and appetites for generations. This culinary masterpiece, shrouded in a rich history, is a symphony of savory sausages nestled within a golden, pillowy Yorkshire pudding. Our article delves into the traditional Toad in the Hole recipe, guiding you through the steps of creating this iconic dish with ease.
Additionally, we unveil a tantalizing array of variations that cater to diverse tastes and dietary preferences. From the indulgence of beef sausages to the delightful twist of vegetarian Toad in the Hole, our curated selection promises to satisfy every palate. Whether you're a seasoned cook seeking to master a timeless classic or a culinary novice eager to explore new flavors, our comprehensive guide has everything you need to embark on this delicious journey.
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
Provided by Nigella Lawson
Categories breakfast, easy, main course
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Place sausages in a baking dish about 9 inches square by 3 inches deep. Rub sausages with oil, and oil bottom and sides of pan as well. Bake until lightly browned, about 15 minutes.
- Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set aside. When sausages are nearly ready, add flour to milk mixture and mix until smooth.
- Transfer sausages to a plate and set aside. Pour just enough batter into hot pan to cover the bottom. Return to oven and bake until batter is set, about 5 minutes. Arrange sausages evenly across top of batter, and quickly pour in rest of batter.
- Return pan to oven and bake until batter billows up around sausages and has a crusty top, about 25 minutes. Cut into squares and serve immediately, because the crust will sink as it cools.
Nutrition Facts : @context http, Calories 1100, UnsaturatedFat 46 grams, Carbohydrate 42 grams, Fat 79 grams, Fiber 1 gram, Protein 55 grams, SaturatedFat 24 grams, Sodium 2118 milligrams, Sugar 7 grams, TransFat 0 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
Tips:
- Choose the right sausages: For the best flavor and texture, use high-quality sausages that are made with good quality meat. Avoid sausages that are heavily processed or contain a lot of fillers.
- Use good quality bread: The bread you use for the batter will make a big difference to the final dish. Use a good quality, thick-sliced bread that will hold up well in the batter and won't disintegrate.
- Don't overmix the batter: Overmixing the batter will make it tough. Mix just until the ingredients are combined and there are no lumps.
- Cook the toad in the hole in a hot oven: This will help the batter to rise and cook through properly.
- Serve the toad in the hole immediately: Toad in the hole is best served hot out of the oven. If you must keep it warm, place it in a low oven or covered dish.
Conclusion:
Toad in the hole is a classic British dish that is easy to make and always a crowd-pleaser. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. Whether you serve it for breakfast, lunch, or dinner, toad in the hole is sure to be a hit.
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