‘All-day-breakfast’ toad-in-the-hole
Serves 2 | prep 20 mins | total time
‘All-day-breakfast’ toad-in-the-hole
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Serves 2 | prep 20 mins | total time
Always a family favourite, this toad for 2 people combines all the best bits of a full English breakfast in a crisp, puffy batter
Rate
Nutritional information (per serving)
Calories
745Kcal
Fat
44gr
Saturates
13gr
Carbs
45gr
Sugars
8gr
Fibre
11gr
Protein
38gr
Salt
2.6gr
Ingredients
- 75g plain flour
- 2 large eggs
- 100ml whole milk
- 2 tbsp flavourless oil
- 3 rashers smoked streaky bacon
- 6 chipolatas
- about 150g cherry tomatoes on the vine
- 6 medium Portobello mushrooms
Step by step
Get ahead
Prep the batter a few hours ahead and keep in the fridge.
- Sift the flour into a mixing bowl and add a good pinch of salt and a grinding of black pepper. Make a well in the centre, break in the eggs and start to whisk together, then add the milk gradually, whisking all the time until you have a smooth batter. Put the batter in the fridge to rest for at least 30 minutes before cooking.
- Preheat the oven to 220°C, fan 200°C, gas 7. Add the oil to a medium roasting tin and pop it in the oven for 5 minutes to heat up. Stretch out each bacon rasher on a chopping board, cut it in half lengthways and wrap 1 strip around each chipolata, in a spiral.
- Add the sausages to the hot roasting tin and cook for 5 minutes, then remove the tin from the oven and add the vine tomatoes and the mushrooms. Coat in the fat and turn the mushrooms so that they are open-side down then cook for 5 minutes. Turn the mushrooms back over then give the batter a quick whisk before pouring it into the tin (around the ingredients rather than over them if possible).
- Get the tin back in the oven as quickly as possible and cook for 20-25 minutes until the batter is well risen and crisp. Avoid opening the oven door during cooking, as the batter may collapse.
- Serve with brown sauce, ketchup or even gravy, if you wish.
