Toad In The Hole With Bacon Recipes

Steps:

• Using a biscuit cutter or round cookie cutter, cut out center of 1 slice of bread (discard center or save for another use). Spread mayonnaise on 1 side of bread slices. In a large skillet coated with cooking spray, lightly toast cutout slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into center. Add remaining bread slice mayonnaise side down, to skillet; layer with cheese and bacon. , Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.

Steps:

• Preheat oven to 375ºF/190ºC.
• The Toad:.
• Wrap the sausages in the bacon and place in a large roasting tin.
• Scatter the onion over it.
• Drizzle the oil over it and bake for 20 minutes.
• The Hole:.
• Sieve the flour and the salt into a bowl. Make a well in the center add the egg and gradually beat in half of the milk for two minutes.
• Stir in the rest of the milk and mustard.
• Remove the roasting tin from the oven when the sausages are just turning brown and pour the batter over them.
• Cook for a further 40 minutes or until done. The batter should have risen and it will be a lovely golden brown.
• Note: This can burn easily so keep an eye on it. :D You.
• The Gravy:.
• Heat the oil in a saucepan and sauté the onion for five minutes.
• Stir in the flour and cook for a minute then add the mustard, Worcestershire sauce and chicken stock.
• Bring to the boil, stirring all the time.
• Simmer for 15 minutes, checking the seasoning.
• Serve the Toad in the Hole with the gravy poured over it with mashed potatoes and veggies on the side.

Steps:

• Spread 1 side of each slice of bread with mayonnaise. Top 1 slice with American cheese and the other with pepper Jack, then sandwich them together. Cut the center out of the sandwich with a 2 1/2-inch ring mold.
• Crack the egg into a small bowl.
• Melt the butter in a medium nonstick skillet over medium-low heat, and swirl to coat the bottom. Arrange the inner and outer parts of the sandwich in the skillet, and cook until golden brown on the bottom, 4 to 5 minutes. Turn each over, pour the egg into the hole, sprinkle with salt and pepper and cook until the bottoms of the bread are golden brown, the egg whites are set and the yolk is still runny, 4 to 5 minutes. For the last minute of cooking, cover the pan with a lid to cook the egg white completely through. (The sandwich round may finish cooking faster.) Transfer the sandwich with the egg to a serving plate along with the sandwich round, to dip into the egg yolk.

Steps:

• Heat a large nonstick skillet over medium-high heat. Fry the bacon until crisp, about 5 minutes. Remove the pan from the heat and transfer the bacon to paper towels to drain; when cool enough to handle, crumble.
• Add the butter to the hot pan to melt with the rendered bacon fat; set aside.
• Cut a piece from the center of each slice of bread using a 2 1/2-inch round or other decorative 2 1/2-inch cookie cutter (star, flower, heart). Brush the slices and cutouts with the butter-bacon fat mixture and transfer them to a plate.
• Toast 2 slices of bread and 2 cutouts in the skillet over medium heat until browned on one side, about 1 minute. Crack an egg into each hole and sprinkle each toast with 1 tablespoon of the Parmesan; cook 2 minutes. Flip the slices and cutouts, season with salt and pepper and cook 2 minutes for a runny yolk or slightly longer for a set egg. Repeat with the remaining bread slices, cutouts, eggs and Parmesan.
• Transfer each egg-in-the-hole to a plate and sprinkle with crumbled bacon. Serve with the toasted cutouts, for dipping in the yolk.

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.

Steps:

• Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
• Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
• Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
• Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.