Yes, I know “what?? Who would EVER name a dish that let alone eat it?” Chalk it up to the bizarre nature of English humor – if you have ever seen Monty Python this should not surprise you. The origins of the name of course are lost in the mists of time and various theories abound. My explanation? I can just see a pre adolescent british boy explaining the contents of the dish to his much younger sister – “See those bits at the top Sissy – those are toads!” Which of course elicits the requisite squeals and shrieks accompanied by a blatant refusal to touch something “with toads in it”. The point of course is to ensure a larger portion for said brother and to further cement his reputation of fearlessness with his younger sister.
In any event, for those of you who aren’t familiar with this dish, it is basically a yorkshire pudding with sausage (aka a popover). It is delicious in the way that dishes made with the most basic ingredients are and is one of my family’s favorites. It is also a great dish for a weekend breakfast – easy, comforting and filling. It’s the kind of dish I love to make on lazy Sunday mornings when we aren’t in the mood for pancakes and plain eggs just won’t do. And why am I telling you this on a Monday?? So that you have something to look forward to making when the week end rolls around – and yes, it will be the weekend before you know it!!
1 cup milk (can use lowfat)
1 cup flour
1/2 tsp. salt
1/2 lb. bulk sausage
1/2 cup shredded cheese blend
2 scallions, thinly sliced
Pre heat oven to 425 degrees.
In a medium bowl, combine the milk and the eggs and beat until combined. Dump in the flour and the salt and whisk until you have a smooth batter. Set aside. In a nonstick skillet cook sausage, crumbling into small pieces. Place 1/4 of sausage mixture into an 8 x 8 inch pyrex (or spoon 1/4 of mixture into each of 4 one cup souffle dishes). Place into oven and heat for 10 minutes. Remove from oven and top with cheese and scallions and pour egg/flour mixture on top (if using souffle dishes, divide egg mixture evenly between dishes). Return dish to oven and cook for 20 – 30 minutes or until egg mixture is puffed and golden. Remove from oven and serve!!
Note: Dish will deflate as it cools, that is normal!!
Although I’ve made this dish with sausage it’s also great with bacon, pancetta or do a vegetarian version with mushrooms and onions. Feel free to add any herbs you like.