Toad in a hole recipe (paleo version)

Toad in a hole is essentially sausages which are traditionally baked in a yorkshire pudding batter. I made an egg based paleo version out of it, which is possibly even healthier than the original.

Course Side Dish

Cuisine English

Keyword eggs, sausage

Diet Gluten free, keto, Paleo

Prep Time 5

Cook Time 40

Total Time 45

Servings people

Calories 285

Author Simone

Ingredients

8 pcs pork sausages of good quality or chipolata sausages
4 eggs
1 tsp mustard powder
50 ml coconut milk
150 gr green peas
1 red chili very thinly sliced and deseeded
2 tbsp olive oil

For the onion gravy:

20 gr coconut oil
2 onions sliced in thin rings
1 clove garlic thinly sliced
50 ml chicken stock
100 ml balsamic vinegar
few drops of tobasco

Metric - Us customary

Instructions

Preheat oven at 200°C/400˚F. Pour the olive oil in a shallow baking tray and cover the bottom of this tray with a thin layer of oil. Place the sausages in the tray and cook for ten minutes in the oven.
Mean while whisk the eggs with the mustard powder, salt and pepper and add some coconut milk.
Get the baking dish out of the oven and gently pour the egg mixture next to the sausages. Then carefully drop the peas and chili slices in the egg mix. Put back in the oven and let it cook till the egg mix is firm. After 15 minutes check every five minutes if the egg is set.
When the 'toad in the hole' is cooking make the Onion gravy. Melt the coconut oil in a frying pan. Toss in the onion rings and garlic, add salt and pepper to taste and sauté in medium heat for about 10 minutes. Pour in the balsamic vinegar and let it simmer for a few minutes. Stir and add chicken stock now and let the it reduce until you got a nice and thick gravy. Finish off by adding salt, pepper and tabasco to taste.
Get the baking dish from the oven and serve with the onion gravy and some boiled vegetables on the side.

Nutrition