Bunny In The Hole Sandwich Food

BUNNY IN THE HOLE SANDWICH

Bunny in the Hole Sandwich image

Make and share this Bunny in the Hole Sandwich recipe from Food.com.

Provided by LUv 2 BaKE

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
8 slices whole wheat bread (or favourite sandwich bread)
4 slices light process cheddar cheese (or your favourite cheese)
green peppers or frozen peas
red peppers or purple onion
fresh chives or green onion
margarine, as needed

Steps:

Preheat oven to 400°F.
Cut a hole in the centre of 4 slices of bread using a 3-1/2 inch egg shaped cookie cutter (a circular cookie cutter will also work); set the inner "hole" aside.
Butter remaining 4 bread slices and place butter side down on baking sheet.
Top each with a cheese slice and a piece of bread with a hole in it; break one egg into each hole.
Top eggs with 2 frozen peas or green pepper for eyes, a red pepper triangle for the nose, and chives for whiskers (this decorating also works after baking, if desired).
Bake 15 minutes or until the cheese has melted and the egg is set but slightly runny. Check frequently as the eggs set quickly.
Remove from oven, cut the bread "hole" in half to use as bunny ears (you may stick these on with a bit of cream cheese or spread cheese, if desired).
TIP: toast bunny ears during the last 5 minutes that the egg is cooking.

TOAD IN THE HOLE

Toad in the Hole image

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

Ingredients

4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pinches cayenne pepper
1 cup all-purpose flour
1 tablespoon all-purpose flour
¾ cup whole milk
¼ cup cold water
¼ cup vegetable oil
4 links pork sausage
2 tablespoons butter
1 large red onion, minced
kosher salt to taste
3 tablespoons all-purpose flour
2 cups chicken broth
¼ teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
1 teaspoon chopped fresh chives, or to taste

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

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