Recipe: Toad in a Hole

Toad in a Hole

By: Mandy Manners

Several years ago my daughters and I spent a few weeks in London: it was a wonderful experience. There are various opinions on English cuisine, not all of them positive. We came away with about the same opinions. Several of the evening meals were plain and for the most part, uninspiring.

We found that breakfast was, indeed, the best meal of the day. English muffins, Earl Gray tea, soft boiled eggs with toast and apricot jam, wonderful fruits and delightfully fresh local produce made breakfast worth getting up for.

Here is one of our favorites that basically jumped off the menu at a tiny café about a block from the gates of The Tower.

Despite it’s odd name, Toad in a Hole is a traditional English breakfast that makes everyone hoppingly happy! Sweet and savory sausages are baked right into a pond of fluffy, golden-brown eggs that make breakfast deliciously quaint. The best part? Toad in a Hole isn’t difficult to make or master, meaning you can have slices of this fun and festive morning meal anytime! It’s so stick-to-your-ribs filling you’ll practically ribbit!


• 3 large eggs

• 1 cup milk, not skim

• 1/2 teaspoon salt

• 1 cup all-purpose flour

• 1 (12-ounce) package uncooked maple breakfast sausage links

• 3 tablespoons olive oil

• butter, optional, for serving

• maple syrup, optional, for serving


Preheat the oven to 400 degrees F.

In a small bowl, whisk the eggs, milk, and salt together.

Whisk the flour into the egg mixture until blended.

Let the mixture stand for 30 minutes.

While the mixture stands, cook the sausage links according to the package directions.

Cut each sausage into 3 pieces.

Place the olive oil in a 12-inch nonstick ovenproof skillet.

Place the skillet in the oven until hot, about 3-4 minutes.

Stir the batter and pour it into the prepared, hot skillet.

Top the batter with the sausage pieces.

Bake the skillet until golden brown and puffed, for about 20-25 minutes. Remove the Toad in a Hole from the skillet, cut it into wedges, and serve with butter and maple syrup.