Baby Toad in a Hole
I am a big fan of breakfast. I’m one of those who just can’t skip that first meal of the day. And while I do love the Continental style, which relies heavily on grains and pastries (think French croissants), I think I’d rather have the Full Monty, also known as the Full English. As you may know, we are headed to the British Isles next in our Passport to Eating series. If there is one thing the Brits really got right it is breakfast. Nowadays, you are more likely to see a full breakfast on a weekend or in a restaurant, much like the American country-style breakfast (which by the way bear a striking resemblance). But not too long ago there were far more farmers who needed energy from a big breakfast to get the day’s work done.
So what are you likely to find as part of the Full English? The main portion is typically eggs and breakfast meat, but there are some uniquely British side dishes, for example a variety of puddings (not the sweet dessert kind, but a variety of baked grains and meats), soda bread, baked beans, sauteed or fried vegetables, potatoes, and fresh fruit. Many of these dishes were created as a clever way to use up leftovers from large dinners; for example “bubble and squeak” is a potato and cabbage dish named for the sounds it makes while frying in the pan. And of course, please don’t forget a strong cup of tea!
This particular dish has unknown origins, but it is a combination of two favorite breakfast meats, leeks, and Yorkshire pudding batter, and it is usually served with a fried egg. The Yorkshire pudding is the traditional accompaniment to the Sunday roast, which is to be cooked in drippings or fat. I’d imagine this breakfast dish also came from the desire to use up leftover batter. Here the batter sizzles nicely in the drippings from the bacon and sausage (your welcome!) Typically this meal is prepared in a large casserole dish, but we have miniaturized it for easy portioning and freezing. I hope you have as much fun plating and eating this as I did. Pinkies out m’dears.
Baby Toad in a Holes
Kim @ Onceamonthmeals.com
- 4 large pork sausages, casings removed and cut into 3 pieces
- 6 slices bacon, cut in half
- 1 Tablespoons olive oil
- 0.66 cups leeks, chopped
- 0.75 cups onion, diced
- 2 large eggs
- 0.66 cups milk
- 0.66 cups water
- 1 teaspoons mustard
- 0.125 teaspoons Worcestershire sauce
- 1 cup all purpose flour
- 6 each fried eggs (for serving day)
Wrap each piece of sausage in one piece of bacon and place one into each cup of a muffin tin (you may want to use a cookie sheet under the muffin tin to help minimize the mess from the bacon grease). Bake sausage and bacon at 425 about 15 minutes or until they begin to brown. Meanwhile, heat olive oil in a skillet over medium heat. Add leeks and onions to the pan and saute about 8 minutes until tender and onions are beginning to brown. Remove from heat and set aside. In a large mixing bowl, whisk together eggs, milk, water, mustard, and worcestershire sauce. Add flour to the egg mixture and whisk until smooth and free of clumps. Remove sausage from the oven. Divide onion mixture evenly among the cups of the muffin tin. Pour 1/4 cup of batter into each muffin cup. Return to the oven and bake 25 minutes until batter puffs up and browns and sausage is done. Serve with fried eggs.
Prepare as per directions above. Allow the “toads” to cool on a wire baking rack. Divide among gallon freezer bags, label, and freeze. TO SERVE: Thaw. Reheat “toads” in the microwave for 1-2 minutes. Serve with fried eggs.
Servings: 6 (2 per serving)
**conversion chart image provided by Erik Spiekermann