Toad in the Hole
Easter and Passover are a little less than two weeks away and if you’re anything like me, you’re already figuring out your guest list and menu. While Passover’s almost always dinner, Easter can be brunch or dinner. It really depends on when you’re heading to services. Do you like to go early in the morning or do you like to sleep in, have an Easter Egg hunt and then head to church? If you prefer brunch, I’ve got you covered.
Brunch can be a lot of things to a lot of people. For some it’s all about eggs and bacon with a side of potatoes and toast. For others, me included, it’s all about those sweet griddle specialties. You know, stacks of pancakes or waffles with plenty of syrup or powdered sugar. But then there are those who consider brunch to be just another name for lunch which is why you’ll almost always find sandwiches and savory entrées like chicken or steak on the menu as well. I always go for the breakfast options because I love breakfast. I love it so much in fact, every so often I’ll make breakfast for dinner. While I tend to go for those sweet griddle options, I always need something salty on the side. Something like bacon or sausage. I mean sweet is great and all, but when combined with a savory meat, it’s utter heaven!
Usually breakfast meats are served alongside eggs, pancakes and waffles. But what if you made them part of the dish instead? Actually included that delicious, savory meat in the entrée! Ideally you would only have to dirty one pan, and you can eat everything at the same time. You could even cover it in maple syrup or powdered sugar and really have an amazing meal. The best way to do that is in the form of a Dutch Baby.
A Dutch baby is really just a giant, puffed-up pancake, and like any pancake, you can add whatever you want to it. I’ve had it plain, sprinkled with cinnamon-sugar and fresh fruit, but I’ve also had savory versions made with mushrooms and shallots or pancetta and spinach. But no matter how I make it, it’s always delicious, especially when meats are mixed in. This version from Food & Wine is another savory option full of eggs and sausage. But these aren’t just your puny breakfast sausages. These are large Bratwursts, big enough for each person to have a substantial slice including one whole sausage. It’s the kind of brunch option every Easter table deserves. One that will make even the pickiest eater very happy come Easter morning.
Ingredients
- 1/2 teaspoon salt
- 1-1/4 cups flour
- 1 teaspoon teaspoon freshly ground black pepper, divided
- 4 large eggs
- 1-1/4 cups low-fat milk
- 1-1/2 tablespoons canola oil
- 4 pork sausages
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons unsalted butter
- 2 large shallots, minced
- 1-1/2 cups beef stock
- 2 tablespoons heavy whipping cream
- 3/4 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 425°F.
- Whisk together salt, flour and 1/2 teaspoon of pepper in a large bowl, set aside. Whisk eggs and milk together in another bowl until well combined. Gradually whisk half the milk mixture into the flour mixture until smooth. Whisk in remaining milk mixture until thoroughly combined; set batter aside.
- Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add sausages and cook, turning once, until browned, about 2 to 3 minutes per side. Transfer sausages to a plate. Add rosemary and cook until fragrant, about 30 seconds. Remove skillet from heat; do not wipe clean.
- Pour batter into skillet. Arrange sausages in the middle of the batter spaced 1 to 2 inches apart. Bake for 25 - 30 minutes until puffed, lightly browned, and crisp around the edges.
- While Toad in the Hole cooks, melt butter in a large skillet over medium until foamy. Add shallots and cook until tender, about 4 minutes. Stir in 2 tablespoons of flour and cook for another minute. Slowly stir in stock, scraping up browned bits. Bring to a simmer over medium heat and continue cooking until thickened, 3 to 4 minutes. Remove from heat.
- Stir in cream, Worcestershire, salt and pepper to taste. Keep gravy warm over low heat, stirring occasionally, until ready to serve.
- Remove Toad in the Hole from the oven and serve immediately with warm gravy.
