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Home » Lunch & Dinner » All-Day Breakfast-In-The-Hole

20 September 2016

All-Day Breakfast-In-The-Hole

A twist on the traditional toad-in-the hole made with sausages, bacon and a perfectly cooked egg baked in the centre.

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A twist on the traditional toad-in-the hole made with sausages, bacon and a perfectly cooked egg baked in the centre.

Before this series of The Great British Bake-Off started I’d enthusiastically planned to join in with lots of other bloggers and bake along, trying out one (or all in some cases) of the challenges from a particular week. I hadn’t really thought about how much time these bakes take (they’re not really simple mix it up and chuck it in the oven type bakes are they!) and so my baking-along plans have gone a bit awry. However, this week by pure luck I happened to have a recipe planned that actually fits 🙂

Last week for batter week they made filled Yorkshire Puddings. I’ve twisted the rules slightly and baked all of my fillings inside the Yorkshire pudding (yes, even the egg) rather than cooking them separately and spooning them in at the end.

A twist on the traditional toad-in-the hole made with sausages, bacon and a perfectly cooked egg baked in the centre.

To be honest I’m not too sure what I made of the introduction of batter week. The fact that there were quite a few disasters suggests the challenges were, well… challenging. However, when I watch bake-off I want to be astounded at what people have managed to bake not disappointed that they can’t even get a batch of Yorkshire puddings to rise, and the pancake challenge felt more like a drawing challenge than a cooking one. I did enjoy the churros though, I’d love to give them a go sometime.

What did you think?

It is possible that I’m just being grumpy about the whole thing because I realised this series, more than any other, that I wouldn’t cut it on the Bake-off. I like my Yorkshire puddings to look random and misshapen, and I prefer my gingerbread a little on the soft side. If I’d taken part (not that I would dream of applying) I suspect I would have received several looks of disappointment from Paul for baking things just the way I like them.

A twist on the traditional toad-in-the hole made with sausages, bacon and a perfectly cooked egg baked in the centre.

If you’re feeling a little less adventurous the why not give my regular Yorkshire puddings or mini toad-in-the-hole a try instead?


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Breakfast-Yorkshire-Pudding-3

All-Day Breakfast-In-The-Hole

A twist on the traditional toad-in-the hole made with sausages, bacon and a perfectly cooked egg baked in the centre.
5 from 1 vote
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Active Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 puddings
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INGREDIENTS

  • 1 tbsp olive oil
  • 70 g plain flour
  • 100 ml milk - I use skimmed but any is fine
  • ½ tsp salt
  • 8 eggs
  • 4 chipolata sausages
  • 2 rashers of bacon - I use unsmoked but smoked also works well if you prefer

INSTRUCTIONS

  • Pre-heat your oven to 220ºC/200ºC fan.
  • Put ½ tsp of olive oil into each hole of a 6-hole muffin tin. Put the muffin tin into the oven to get the oil really hot while you make the Yorkshire pudding batter.
  • Put the plain flour (70g), milk (100ml), salt (½ tsp) and 2 of the eggs into a large bowl and whisk until smooth (don't worry if there's a couple of little lumps).
  • Cut each of the chipolata sausages into three pieces and cut the bacon into bite-sized pieces.
  • Remove the tray with the hot oil from the oven and working quickly (but carefully) put two pieces of sausage and a few pieces of bacon into each hole and then evenly distribute the batter between the 6 holes.
  • Return the tray to the oven for 18 minutes.
  • Remove the tray from the oven and crack an egg into each of the 6 puddings (you may find it easier to crack them into 6 cups and then pour them in, rather than cracking them directly into the puddings).
  • Return the tray to the oven for 6-7 minutes until the egg whites are cooked through.
  • Serve. The sausage a bacon may stick a little to the tray, if they do, run a knife around the edge and you should find they pop out easily.
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NUTRITIONAL INFORMATION

Calories: 228kcal | Carbohydrates: 10g | Protein: 14.1g | Fat: 13.6g | Saturated Fat: 4g | Sodium: 480mg | Fiber: 0.4g | Sugar: 1.9g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


Course: Breakfast, Main Course, Snack
Cuisine: British
Author: Charlotte Oates

A twist on the traditional toad-in-the hole made with sausages, bacon and a perfectly cooked egg baked in the centre.

Free From/Suitable For…

  • Corn-Free
  • Nut-Free
  • Soy-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

All-Day-Breakfast-in-the-Hole

Reader Interactions

Comments

  1. Chloe Edges says

    January 23, 2020 at 4:55 pm

    5 stars
    These are sheer genius! I wouldn’t make it on bake off either but thats because I’d tell Hollywood exactly what I think of him! Actually, thats probably the reason they wouldn’t let me onto the show in the first place!

    Reply
    • Charlotte Oates says

      January 23, 2020 at 6:29 pm

      I have to say of all of my creations, I’m particularly proud of these. I had no idea if sticking an egg in the middle would work but it really does 🙂

  2. Kirsty Hijacked By Twins says

    September 26, 2016 at 9:31 pm

    Wow, my lot would love these! We all love Yorkshire puddings. Thank you for sharing with #CookBlogShare x

    Reply
    • Charlotte Oates says

      September 27, 2016 at 10:25 pm

      Thanks Kirsty, we all really enjoyed them here.

  3. Vicki Montague says

    September 23, 2016 at 10:29 pm

    Wow! You clever lady. Baking the egg in the batter??!! That is far better than anything done on the bakeoff. And I agree..who wants crispy gingerbread and perfect yorkies. You can buy them!

    Reply
    • Charlotte Oates says

      September 24, 2016 at 2:29 pm

      Thanks Vicki, it was one of those random ideas I had that actually worked. The best bit is pulling the top of the Yorkshire pudding off to dip in the runny yolk 🙂

  4. Martin @ The Why Chef says

    September 22, 2016 at 4:29 pm

    How good do they look? I only ate an hour ago, but I’d have five of these right now! Will have to wait until the weekend though, unfortunately!

    Reply
    • Charlotte Oates says

      September 22, 2016 at 10:43 pm

      They are as good as they look. One of those random ideas that actually tastes even better than you expect when you come up with it 🙂

  5. Angela / Only Crumbs Remain says

    September 22, 2016 at 10:17 am

    Ooh what a yummy idea to include an egg in the Yorkshires – it looks so tempting with the yolk dribbling down the side. I have to agree with Eb, it’d be so stressful being in ‘the tent’ baking to a time limit with cameras seemingly watching your every move, it’s certainly not my idea of baking or fun.
    Angela x

    Reply
    • Charlotte Oates says

      September 22, 2016 at 10:44 pm

      It really doesn’t look like fun does it, I think you’ve got to really love a challenge to apply.

  6. Mel says

    September 21, 2016 at 11:03 pm

    Oh that’s my kind of food! I absolutely love anything like an all-day breakfast at the weekend. You’ve probably figured out I’m not a morning person, right? xxx

    Reply
    • Charlotte Oates says

      September 22, 2016 at 10:46 pm

      You seemed OK to me, but maybe that’s because I’m not really a morning person either. If it weren’t for the kids I’d have a lovely lie in every weekend 🙂

  7. Eb Gargano / easypeasyfoodie.com says

    September 21, 2016 at 10:20 am

    Oh my, that it a totally awesome idea – love it! I worked out long ago that I wouldn’t cut it on bake off – I am far too interested in how things taste, than what they look like, plus I would get super stressed under that environment and with the time pressure – that is just not how I like to cook! For me cooking should be easy, enjoyable, stress free and fun. I do however always love watching the bake off!! Eb x

    Reply
    • Charlotte Oates says

      September 21, 2016 at 12:05 pm

      I always think that the bread challenges must be particularly stressful, the time limit they’re given is a bit too short to actually get the bread to prove and bake. I’d imagine they could all make a better loaf when they’re relaxed at home with their own oven and no time pressure.

  8. Kate - gluten free alchemist says

    September 20, 2016 at 9:54 pm

    Aaahhh YUM! Brilliant idea…… Love that egg yolk dribbling down the side of the ‘hole’. So tempting x

    Reply
    • Charlotte Oates says

      September 21, 2016 at 12:14 pm

      Thanks Kate, I love pulling the top bits of the Yorkshire pudding and dipping it in the yolk 🙂

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