I think I’ve heard it called “egg in a nest.”
Holy shit, that looks awesome. The eggs thing I knew about, but this is a wonderful thing and I must make a giant one this weekend.
The whiny pretentious husband (played to the nth of perfection by Richard Benjamin in the film) in “Diary of a Mad Housewife” calls them “sunlets” - which is how I always think of them.
VCNJ~
I don’t actually have a name for the eggs-in-fried-bread thing, but as I mentioned before, there is such a diversity of names already out there, I can call it what I want. I’m therefore going to start calling it “square eyes”.
Excellent 
A crucial thing to remember: once the batter is in the oven, don’t open the door! The loss of the hot air will stop it rising as well.
They had bangers three and a half years ago, and they were tasty. Not perfect but pretty damned good. I’m officially jealous of jjimm for having access to Covered Market sausages.
I loved CCA though - it was run by seriously nice people.
My Mum is from Devon and she called them “One Eyed Sailors”.
I’ve never tried making a Yorkshire pudding before, but the directions online seem pretty straight forward. This will be a huge hit for a lazy Sunday gorging.
And what did she call the eggs? ::boom boom::
villa you know the Covered Market!? And you’ve eaten the divine sausages therein! You are indeed privileged. They’re amazing, aren’t they?
I’ve never had it cooked in a fortified Italian wine. I did just eat a dish of it about an hour ago, mind, but it used a mixture of spices. 
Another couple of tips about toad-in-the-hole: pour oil into the baking pan first, and stick it in the oven for about five minutes until it’s very hot. Then take it out and very quickly pour in the batter and throw in the sausages, then return to the oven immediately. This gives it a crispy base, prevents it getting too greasy, and stops the sausages from dropping to the bottom.
Secondly, there are two schools of thought about the saussies: the traditional one, where the ‘toads’ are put into the batter raw, and they cook in the oven - but will come out pink and soft; or the more modern take, where the sausages are pre-cooked before introduction to the dish - they look better, but I find they’re a little dry.
Finally, this is best enjoyed with a rich, thick, onion gravy.
Here’s a recipe from my favourite food writer ever.
Man, I know what I’m having for Sunday lunch now.
My method is the one-dish method, gently roasting the sausages in the oven, then whacking the heat right up, adding a bit of oil if not enough fat has come out of the sausages, and pouring over the batter. And yes, the oil/fat must be ferociously hot.
And that explains why when I tried to make Toad in a Hole, it came out soggy.
Heat, smoking fat and no opening the door. Got it!
Another Englishman here who has never heard of the dish.
Also, letting the batter rest for at least half an hour before cooking is quite important - it will still work if you make and cook it fresh, but it tends to go sponge-cakey, rather than crispy and hollow.
Delia says resting the batter ain’t necessary. But then I’ve never been quite game enough to try it immediately, I always rest the batter.
A buttered slice of bread with a hole in the middle filled with an egg, fried in a buttered pan or griddle and turned once, short of drying the yolk, is called –
– in rural Maine –
–by Welsh-English parents –
–a –
Gas-House Egg.
Without the bread, it’d be over-easy, in liquid, it’d be poached, without turning it’d be sunny-side-up, and just boil the thing and I’d call it a boiled egg. But fried along with a slice of bread – that’s a gas-house egg, man.
I lived in Oxford from 1987-1990, and 1991-1995. 1987-90 I lived on Turl Street, so I am more than well acquainted with the best place in the freaking world to buy food.
I also worked at various stages in both the White Horse and the Royal Oak, as well as a few other Oxford hostelries.
That surprises me - she’s usually a stickler for details like that.
Ah… I’m remembering now. Do you still own a property or two here?
Not me. I would be a rich man if I did.
I don’t think I have ever mentioned it before here - certainly not in that detail.