Toad in the Hole

This week I decided to share a breakfast recipe I first made years ago when I was in college. I was going through some old recipes a while back and found it again.

If you haven't run into Toad in the Hole before as I understand it we can thank our friends in old England for this one. Basically it is a large popover with meat (in this case sausages) in the bottom.

This is a really easy recipe but don't tell anyone else that, it's our secret. You can make this one to impress that special someone and they will think you have some fantastic skills in the kitchen.

Since the batter can be held in the fridge for up to 24 hours this is also a great one if you are cooking for just yourself. You can either mix it up on the first day and then make it again on day 2 or use that leftover batter to make 2 popovers to go with another meal. (they are great with salad for lunch)

The batter calls for an optional egg white, I use it if I happen to have one on hand but it really isn't necessary. It does make the bready part pouf up more so if you trying to impress someone add it (or if you have one to use up) but don't stress if you don't have the extra white.

For the sausages this recipe uses the Brown & Serve ones from the freezer aisle of your local store. I have subbed in regular cooked sausage links and that works too. You could also use any cooked meat in place of the sausages. Bacon or ham also work really well.

Toad in the Hole

4 to 6 Brown & Serve sausages (thawed)

Butter & jam (optional)

batter:

1 egg

1 egg white (optional)

½ cup half and half (or milk)

½ cup flour

¼ teaspoon salt

4 to 6 Brown & Serve sausages (thawed)

Butter & jam (optional)

Preheat oven to 400° F.

In a medium bowl beat the egg (an egg white if you are using it) Blend in the half & half (or milk) then stir in the flour and salt.

Put this mixture into the blender and process for 1 minute or until no lumps remain. (at this point the batter can be stored in the fridge for up to 24 hours)

Place sausages in 2 10 ounce glass or ceramic baking dishes. Place the baking dishes with the sausages into the preheated oven for 5 minutes.

Pour the batter into the hot baking dishes (immediately after removing from the oven)

Place the baking dishes in the hot oven for for 20 minutes.

Turn the oven temperature down to 350°F and bake an additional 15 to 20 minutes.

Serve immediately.

Note: if you want to make just 1 toad in a hole and 2 popovers preheat 2 6 ounce custard cups in the oven with the casserole/sausages. Use half the batter for the toad in a hole. Then divide the remaining half the batter between the 2 preheated custard cups. Bake as above but remove the popovers from the oven after 10-15 minutes at 350°.