Mediterranean Toad-In-The-Hole
Created by ImPat on August 6, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #35410
Ingredients
- 1 cup milk
- 3 eggs
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 600 grams beef chipolata sausages
- 1 1/4 cups plain flour
- 1 red onion, cut into thin wedges
- 1 zucchini, cut into 5 mm-thick slices
- 250 grans cherry truss tomatoes, cut into small bunches
- 2 tablespoons basil pesto
- 1/4 cup basil leaves, small and fresh
- Salad leaves, to serve
- Crusty bread, to serve
How to Make
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Step 1: Preheat oven to 230C/210C fan-forced.
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Step 2: Place milk, eggs and salt in a large bowl and whisk until well combined and then stand for 15 minutes.
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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.
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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.
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Step 5: Drizzle with pesto and sprinkle with basil leaves and serve immediately with salad leaves and bread.
Nutritional Facts
- 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