Today I bring you the love child of two British classics ‘Toad in the hole’ and the ‘Full English’. It’s several years since I came up with this idea, which started as a venture to prove you make almost all foods better with bacon – because bacon is life right? And if you make too much it would make a great breakfast too. Before I continue to mumble on lets get on with the ingredients!
What ingredients do I need?
Sausages (i’m using 5)
Bacon (i’m using two large rashers cut up)
Great i’ve got those ingredients, what do I need to do?
Start by putting the flour and salt and pepper into a bowl, create a well in the centre and crack 2 eggs into it. Mix this well to create a doughy sticky ball, then add a small amount of milk and mix, and keep repeating the process until you have the texture of double cream.
Next up put the sausage and bacon in the over and cook until they’re browned all round (they don’t need to be fully cooked). Make sure you turn these once one side is brown. Once done add the sausages to a baking tin, cut up the bacon and scatters in any gaps between the sausage.
Next up pour the matter on top, and place it in an oven at 200C for 20 minutes. After 20 minutes take it out and crack an egg on top before putting back in the oven for 15 minutes but this time at 150C.
And that’s it you’re done, cut and serve to enjoy, ideal to be served with out breakfast times, such as hash browns fried toast, fried tomatoes or anything else you may want!