This must be one of the oldest foods since agriculture started.
I was thinking of making Toad in a Hole for breakfast this morning. Didn’t, but had to happen sometime soon I think.
Also, no scotch in Scotch Eggs.
Still tasty despite this disappointment.
Tortas at any Mexican restaurant I go to are sandwiches.
This got me thinking. I’ve been jazzing up my Scotch Eggs lately, Could an egg be pickled in scotch?
A site called St Ewe Eggs dot com has a recipe for eggs pickled in wine.
Two things. firstly, it is very definitely “Toad in the hole”. Secondly, for breakfast? that’s borderline insane.
But thoroughly delicious. What’s wrong with having it for breakfast, even if it is not traditional?
I do think some people may be getting the Yorkshire Pudding recipe by that name with the piece of toast with an egg placed in the middle that goes by that name (wrongly IMO) on the U.S. side of the pond. The Yorkshire Pudding version is far, far superior. I might be biased.
Yeah, I’ve seen Toad in the Hole recipes over here that are more like a sausage omelet than real Toad in the Hole.
It is just wrong, there are laws. Not even my wife would do that and she loves it, and she will have pizza for breakfast, and she is borderline insane but she still has her dignity.
Well quite, that is the only food item that bears that name.
That’s an Egg in a Basket. Or possibly an Egg in a Hole according to this random bit of internetery.
Toad in the Hole is breakfast sausage and Yorkshire Pudding. My method is to brown the sausage in the baking pan with a little oil which preheats the pan and adds some flavor to the oil. If I’m lazy enough one day I’ll just pour the pudding mix right over the sausages but so far I’ve removed them then placed them on top like in the pictures.
nope, just a blank page.
yes, browning the sausages in the oil is a good idea, but just a little. The oil needs to be smoking hot so there is a risk of burning them.
And you don’t need to pour the batter over the sausages but if the oil and the pan is hot enough then pouring it into the gaps will see it lift the sausages.
One little tip, if you can get it, beef dripping is the very best fat to use.
And no armadillo in armadillo eggs!
In the opposite direction, I was shocked to learn that bird’s nest soup is actually bird’s nest! I used to think it was noodles…but noooooo.
In Hawaii, we call Chinese shu mai, pork hash, but my Dad taught me to call them okole, Hawaiian for butt, which I did until my teens, and always knew exactly what part of the butt it was named for! Fortunately, our favorite dim sum place knew what we meant.
We also have okolehao, butt iron. Hawaiian moonshine.
Indubitably. I otherwise make Yorkshire pudding under a rib roast in the oven, no need for sausages there. For Toad the sausages don’t need to be fully cooked, they’ll finish with the pudding.
Mine are browned in the hot oil, from raw, for about 60 seconds, then in with the batter, then 25 minutes at 220C (preheated, absolutely critical) and they are perfectly cooked.
I am not arguing about the greatness of a proper English Toad in the Hole. I am merely pointing out that on the U.S. side of the pond there are many who call the toast/egg thing Toad in the Hole. And they aren’t wrong either, even if they are missing out on the tasty one. Different society, same term. It happens.
It’s “Stil: Huehner frittenden Kotelette” or teutonic-texan Rinderschnitzel.
Of course they’re wrong. First of all they’re disagreeing with me. Secondly, and almost as importantly, no rational person would think an egg is somehow representative of a toad. It’s a stretch for a sausage, no argument there, but between the two the sausage is it.