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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.
Course Breakfast, Main Course, Snack
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 puddings
Calories 228kcal
Author Charlotte Oates

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.

Nutrition

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