Crisp on the outside and airy on the inside, this breakfast treat is known to Brits as Toad in the Hole. Serve alongside softly scrambled eggs and baked beans for a pub-style breakfast.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2007
MethodIn large bowl, whisk eggs with milk; whisk in flour and salt until smooth. Let stand for 10 minutes.
Meanwhile, in skillet, cook sausages over medium heat, turning occasionally, until well browned, about 8 minutes. Drain on paper towel-lined plate.
Cut sausages in half; place 2 halves in each of 8 muffin cups. Pour about 1/4 cup (50 mL) batter into each cup. Bake in centre of 450°F (230°C) oven for 30 minutes or until puffed and light golden.
Let cool in pan on rack for 5 minutes. Run knife around each popover; turn out onto rack. (Make-ahead: Let cool. Cover with towel and set aside for up to 8 hours; reheat in 325°F/160°C oven for about 5 minutes.)
Nutritional facts Per serving: about
- Sodium 237 mg
- Protein 7 g
- Calories 143.0
- Total fat 6 g
- Cholesterol 86 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 9.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 4.0