Here’s an egg recipe from the UK that we cook in our dutch oven outdoors. You can cook this in your kitchen, but its more fun to use this egg recipe for fireplace cooking, outdoor cooking, or campfire cooking. Perfect for those urban homesteaders who want to take their cast iron outside, build a fire, and cook comfort food. We were introduced to this dish by our friends Barbara and Chris ( who are English ) and visit us at our CT house, and Chris made this for us one day. Toad in a Hole is a egg recipe for dinner, but I think its great for breakfast, especially after a night out imbiding.
I changed this up a bit from the standard by adding cheddar cheese, which seemed perfectly acceptable seeing that Cheddar Cheese is from England, and cheese tastes good with eggs already, so why not mix them into the recipe?
I make this recipe in a dutch oven, and its super fun to bake the Toad In A Hole outdoors. In the cooking video, we used charcoal to heat the cast iron dutch oven, but you can make this in a fireplace or in a campfire as well.
this recipe mixes sausages and what is called a yorkshire pudding, which is basically flour and eggs and milk, to make a puffy dough that surrounds the sausages.
4 sausages sliced in two and then halved. I used sweet italian sausage from our local butcher, but most any sausage you like will work.
1 cup of flour – all purpose works fine, but use what you’ve got.
1 tablespoon coarse salt
Herbs of your choice, rosemary, chives, oregano, tarragon, whatever you have and like, chopped coarsely
1 cup milk
3 eggs – i’m a big fan of local eggs, so try to get some, help out your local farmers.
2 – 3 tablespoons of good mustard, brown, spicy, deli – whatever you like.
1 cup grated sharp cheddar cheese
Fire: This recipe takes about a chimney starter full of charcoal. we used about 10 charcoal briquettes on the bottom of the cast iron to start the cooking. if you are cooking this in a fireplace or campfire, be careful not to get the dutch oven too hot.
Take the sausages that have been cut in half and then sliced open lengthways and put them in the dutch oven to brown.
While the sausaged are browning, take the other charcoal or wood coals and pile some on the lid of the dutch oven to preheat it.
Beat the 3 eggs together, then to it the flour and salt and milk and herbs.
When the sausages are browned on both sides, pour the egg batter mixture into the dutch oven and cover.
Place more coals on top of the dutch oven and bake for 30 minutes. If it smells like it is burning, open the cover and check. you may have to move the dutch oven to a cooler part of the fire, or remove some briquettes.
The dish is done when the batter is yellow with brown patches, you will know when its done. It will smell great.
©2011 all rights reserved Eric Rochow