Sunday Breakfast: Toad-in-the-Hole with Onion Gravy

On Sunday, I wanted to make a big breakfast. Usually my husband has meetings early in the morning until late in the evening on Sundays. I’m alone with the kids in the morning to get them ready to go for our 9:00 AM meeting time. (It’s kinda rough, I’m not gonna lie to you.)

Last weekend we were able to stay home and listen to the Semiannual General Conference of the Church of Jesus Christ of Latter-day Saints. I really look forward to the two weekends a year that we hear from our church leaders. Even if you aren’t a member of our faith, the talks are very inspirational.

And….no meetings! No sitting with the kids through church! Hooray for staying home in pajamas! Hooray for big breakfasts!

This is what we had:

Toad-in-the-Hole
Heirloom Tomatoes
Roasted Potato Wedges (in goose fat!)
Fresh peaches
Passion fruit juice

Years ago, I found a recipe for Toad-in-the-Hole in an issue of MSL. I copied it into a notebook and forgot about it. We started buying bangers (fresh, English-style pork sausages) at Whole Foods when we lived in NY and then I remembered about that recipe for TITH.

Toad-in-the-Hole is basically Yorkshire pudding baked with sausages in the batter. Martha’s recipe adds Dijon mustard and fresh herbs. We serve it with her recipe for onion gravy.

It’s savory and very rich. We tend to eat smaller portions and bulk up on fruit or something to offset all the fat….the glorious fat! Also, I always pour off the accumulated fat before we cut into it or it would be swimming with grease. (Sometimes I miss my gallbladder.)

Toad-in-the-Hole with Onion Gravy
from Martha Stewart Living
1. Melt the butter in a large skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes.

2. Add the flour. Cook, stirring constantly, 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve immediately.
Ingredients:

For Toad-in-the-Hole:

2 large eggs
1/2 cup milk
1/2 cup water
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil or bacon fat (I use a bit less than this and it works just fine)
5 (1 lb.) English-style fresh pork sausages, casings removed
1 tablespoon chopped fresh rosemary

For Onion Gravy:
3 tablespoons unsalted butter
2 medium onions, halved and thinly sliced
1 tablespoon all-purpose flour
1/2 cup Madeira wine (I never have this on hand, I just use extra broth)
1 cup homemade or low-sodium store-bought chicken stock
1/2 teaspoon Worcestershire sauce
Coarse salt and freshly ground pepper

Instructions:

For Toad-in-the-Hole:
Preheat the oven to 425°F. In a medium bowl, whisk together the eggs, milk, water, and mustard; season with salt and pepper. Whisk in the flour. Let stand 20 minutes.

Coat a 13 x 9-inch or 3 1/2-quart baking dish with the oil; heat in the oven 10 minutes. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.

For Onion Gravy:
Melt the butter in a large skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes.

Add the flour. Cook, stirring constantly, 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve immediately.

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9 Comments

  1. what a hearty breakfast! it all looks so good, especially those tomatoes. and where in the world do you get goose fat? well, besides directly from a goose, of course.

  2. Looks like a fabulous breakfast Lindsey! We usually have this for supper with the onion gravy and a big pile of fluffy mashed spuds. It’s Todd’s favourite meal. Yours looks spectacular and I know exactly what you mean about getting to stay home and relax to watch conference. Most Sundays are a lot of work in this house as well. WE leave early because we only have one car and Todd has meetings and then it’s hanging around the chapel for me for hours afterwards, again because of meetings and other responsabilities, and only having the one car! It’s nice not to have to do that, and to hear our leaders speak to us. That’s always really special. (I know how hard it must be when you throw a pile of children into the mix. I applaud you and all the other mom’s who do this weekly!)

  3. Thanks for the comments!

    Marie–we eat this for dinner sometimes, too. And for lunch…and for snacks. :) SO good. Do you have a recipe on one of your blogs for TITH?

    You are my hero. I couldn’t do that on Sunday. I remember having to do a bit of that when we only had one car and lived in NY, but nothing like hours and hours. What a good wife. :)

  4. Wow, that makes our Sunday breakfast of pancakes a sad affair. Good thing the kiddos weren’t sitting with me when I clicked over here. They don’t hesitate to call me out on things.
    ~ingrid

  5. yummy. as usual, thanks for the food inspiration. {After road tripping & eating English food for the past 2 weeks, I’m sadly lacking in the creative food department.}

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