Banting Toad In The Hole


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

6 Servings

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.