Bacon Toad-in-the-Hole Recipe
TIME/SERVINGS
Makes: Makes 6 servings
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From: The Bacon Cookbook , by James Villas
Okay, so genuine British toad-in-the-hole usually involves small English breakfast sausages baked inside a batter pastry (like Yorkshire pudding) and served at lunch in modest taverns, restaurants, and even pubs. No doubt it's a humble dish, so you can imagine my surprise when, some years back, I was served this updated and much more elegant version made with eggs, English bacon, and brioche at no other than the swanky Savoy hotel in London. Some would say there's nothing “toad-in-the-hole” about it. I say what's in a name, and that it's simply one of the most sublime breakfast dishes you can serve. If you like, you can retain and toast the cutout bread rounds and serve them on the side of each portion to smear marmalade or fruit preserves on.
- 6 thick slices brioche
- 6 tablespoons (¾ stick) butter, melted, plus 3 tablespoons solid
- 1 dozen large eggs
- Salt and freshly ground black pepper to taste
- 6 ounces English or Irish back bacon (or sliced Canadian bacon), chopped
- 6 tablespoons sour cream
- 3 tablespoons minced fresh chives
- Preheat the oven to 425°F.
- Brush both sides of the brioche slices with melted butter, then, using a 2½-inch biscuit cutter, cut out and discard a round from the center of each slice. Arrange the slices on a large baking sheet, toast in the oven on one side till golden brown, 8 to 9 minutes, and keep warm.
- In a large bowl, whisk together the eggs and salt and pepper and set aside.
- In a large, heavy skillet, melt the 3 tablespoons of solid butter over moderate heat, add the bacon, and stir till lightly browned, about 4 minutes. Add the eggs, reduce the heat slightly, and slowly stir till the eggs are set but still almost creamy, about 4 minutes.
- To serve, arrange the toasted brioche slices on 6 individual serving plates, spoon equal amounts of eggs and bacon into the holes, and top each with a tablespoon of sour cream and some of the chives.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright © 2007 Wiley Publishing, Inc. All rights reserved.
