By Another card from Grandma Carol’s box. Toad in a Hole — 1976. The British classic. Sausages baked into a Yorkshire-pudding batter that puffs around them. Served with onion gravy.
The recipe is below.
Grandmother’s Toad in a Hole
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 4
Ingredients
- 4 slices thick-cut white or sourdough bread
- 4 large eggs
- 2 tablespoons unsalted butter, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Hot sauce or shredded cheddar for serving (optional)
Instructions
- Cut the holes. Use a small round cookie cutter or the rim of a juice glass (about 2 1/2 inches wide) to press a circle out of the center of each bread slice. Set the cut-out rounds aside — you’ll toast them alongside.
- Heat the skillet. Melt 1 tablespoon of butter in a large cast iron skillet or non-stick pan over medium heat, tilting to coat the surface evenly. Work in batches of two if your pan isn’t large enough for all four slices.
- Toast the bread. Lay the bread slices flat in the pan and let them toast for about 1 minute, until the underside is just starting to turn golden.
- Add the eggs. Flip each slice, then immediately crack one egg directly into each hole. Season the egg with salt, pepper, and garlic powder if using. Add the bread cut-outs to the pan beside the slices to toast.
- Cook to your liking. Cover the pan loosely and cook 2 to 3 minutes for a runny yolk, or 3 to 4 minutes for a fully set yolk. The whites should be completely opaque before serving.
- Finish and serve. Add the remaining butter to the pan if doing a second batch. Serve each slice immediately with the toasted round on the side. Top with hot sauce or a pinch of shredded cheddar if desired.
Nutrition (per serving)
Calories: 218 | Protein: 10g | Fat: 11g | Carbs: 19g | Fiber: 1g | Sodium: 340mg