Breakfast Toad in the Hole | Nigel Slater

Breakfast Toad in the Hole | Nigel Slater

Another easy to prepare all-in-one dish by cook and writer Nigel Slater. If you like a ‘standard’ toad-in-the-hole, then adding the rest of your breakfast ingredients can only make the dish even better!!

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Breakfast Toad in the Hole | Nigel Slater

Serves

4 people

Difficulty

Preparation & Cooking Time

Club Summary

Another easy to prepare all-in-one dish by cook and writer Nigel Slater. If you like a 'standard' toad-in-the-hole, then adding the rest of your breakfast ingredients can only make the dish even better!!

It's not really a dish for breakfast in a rush, but it's ideal for a lazy Sunday brunch.

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Breakfast Toad-in-the-Hole

by

Nigel Slater

Ingredients

For the Batter

2 Eggs
125g of Flour
150ml of Milk
1 tbsp grain Mustard
Salt & Pepper to season

For the Filling

Vegetable oil, for frying
4 - 8 good quality Sausages
4 slices of [smoked] Back Bacon
100g of Chestnut Mushrooms, cut into quarters
200g of Black Pudding

Method

  1. Make a batter by lightly beating together the eggs, flour, milk, grain mustard and a little salt and pepper. When the batter is smooth, set aside.
  2. Tear or cut the sausages into large chunks. Warm a little oil or dripping in a frying pan, add the sausages and let them brown lightly. Slice the bacon into short lengths and add to the sausages until they are pale in colour. Lift the sausage and bacon out of the pan and set aside.
  3. Set the oven at 230°C / 450°F / gas mark 8.
  4. Add 100g of chestnut mushrooms to the same pan. Fry until the mushrooms are soft and tender then crumble over the black pudding. Continue cooking for a couple of minutes then add to the bacon and sausage.
  5. Tip the bacon, sausage, mushrooms and black pudding into a roasting tin or baking dish with a couple of tablespoons of oil or lard, then heat in the oven until the fat is almost smoking. Pour the batter into the pan and slide straight back into the oven. Let the batter bake for 10 minutes then turn the heat down to 200°C / 400°F / gas mark 4 and continue cooking for a further 20 minutes until risen and puffed up.

To Serve:

Simply plate up a portion!

Notes

Nigel's tips:

  • The essential point when making any batter pudding is to get the fat truly hot and sizzling before you pour the batter in. The mixture should crackle and pop loudly when it goes in, so a crust is formed almost immediately.

Nigel's twists:

  • You could add almost any vegetables to this, but tomatoes and squashes will make a wetter batter. Try thyme, finely chopped rosemary or cloves of roasted garlic.
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