Mediterranean Toad-In-The-Hole

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (9809.8 g)
  • Calories 2538.1
  • Total Fat - 74.8 g
  • Saturated Fat - 27.4 g
  • Cholesterol - 998.2 mg
  • Sodium - 1200.2 mg
  • Total Carbohydrate - 397.4 g
  • Dietary Fiber - 116.7 g
  • Sugars - 250.7 g
  • Protein - 135 g
  • Calcium - 1864.2 mg
  • Iron - 38.6 mg
  • Vitamin C - 1283.9 mg
  • Thiamin - 3.9 mg

Step 1

Preheat oven to 230C/210C fan-forced.

Step 2

Place milk, eggs and salt in a large bowl and whisk until well combined and then stand for 15 minutes.

Step 3

Meanwhile, place oil and sausages in a 5 cm-deep, 25 cm x 35 cm metal roasting pan and season with salt and pepper and roast for 10 minutes or until sausages are browned.

Step 4

Add flour to egg mixture and whisk until well combined and then carefully pour batter into the hot sizzling pan over sausages (see note) and working quickly, arrange onion, zucchini and tomatoes on top and then return immediately to oven and roast, without opening the door, for 15 minutes or until golden and puffed.

Step 5

Drizzle with pesto and sprinkle with basil leaves and serve immediately with salad leaves and bread.

Tips & Variations


  • The key to a good toad-in-the-hole is to add batter to the pan when the oil is sizzling hot, then return the pan to the oven immediately.

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