Banting Toad in the Hole - Real Meal Revolution

Name: Banting Toad in the Hole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: a good dollop of butter for frying and greasing; 12 pure meat pork sausages; 8 eggs; 250 ml cream; 8 sage leaves, finely chopped; a handful of parsley, chopped; 80 spinach; 150 g rosa tomatoes

20 Jun Banting Toad in the Hole

Posted at 14:40h in by Real Meal Revolution

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DifficultyIntermediate

Toad in the Hole is a traditional British dish, but this has been adapted for banting and will make for a filling breakfast.

Yields6 Servings

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

a good dollop of butter for frying and greasing

12 pure meat pork sausages

8 eggs

250 ml cream

8 sage leaves, finely chopped

a handful of parsley, chopped

80 spinach

150 g rosa tomatoes

Preheat the oven to 180°C.

Halve the rosa tomatoes and place them on a baking tray with salt and pepper. Bake them for 15 minutes in the oven until they are slightly roasted.

Melt a little butter in a pan and gently fry the spinach until it is soft. Remove from the pan and squeeze out and any excess liquid.

Melt a little more butter in the pan and fry the pork sausage over a medium heat until nicely browned on either side.

Whisk together the eggs, cream, sage, parsley and a good douse of salt and pepper.

Grease an ovenproof dish well and arrange the sausages, spinach and roasted tomatoes at the bottom. Pour the egg mixture over the top.

Bake in the oven for 20 minutes to 25 minutes until it is golden and no longer runny.

Ingredients