Vegemite Toad In The Hole Food

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TOAD-IN-THE-HOLE



Toad-in-the-Hole image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 9

Unsalted butter, for brushing on skillet
1 1/2 pounds sweet spiral pork sausages
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
4 large eggs
1 cup milk
1 tablespoon yellow mustard, plus extra for serving
Serving suggestions: assorted mustards

Steps:

  • Preheat an oven to 400 degrees F.
  • Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
  • Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
  • Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
  • Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.

TOAD-IN-THE-HOLE



Toad-in-the-Hole image

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

4 thick slices (about 3/4-inch) milk or Pullman bread, or brioche
6 ounces white farmhouse Cheddar, preferably English, grated
4 large eggs
2 large egg yolks
3 tablespoons half-and-half
3 tablespoons unsalted butter
Salt to taste

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

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