Sausage Popovers
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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.
Servings: 8
Ingredients:
Sausage Popovers
Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 143 |
| pro | 7 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | trace |
| chol | 86 mg |
| sodium | 237 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 4% |
| folate | 20% |
Suggested Recipes
Preparation:
In 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.)
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.)
Tags:
Breakfast and Brunch; Eggs; Cheese/Other Dairy; Grains; Meat-Pork; Skillet; Bake; Make-Ahead;
Source
Canadian Living Magazine: November 2007
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