Sweet and Savory Breakfast Masterpiece
Imagine a dish that combines the best of breakfast flavors in one delightful package. We’ve taken the classic British Toad in the Hole recipe and given it an American twist, resulting in a sweet and savory breakfast sensation.
The Perfect Blend of Flavors
Our recipe brings together the warmth of cornmeal, the fluffiness of pancakes, and the savory goodness of breakfast sausages, all topped with a drizzle of rich maple syrup. It’s a match made in heaven!
Getting Started
To make this breakfast masterpiece, you’ll need a few simple ingredients, including cornmeal, flour, milk, eggs, and breakfast sausages. Whisk together the dry ingredients, then add in the milk and eggs to create a smooth batter.
Cooking Up a Storm
Heat up your cast-iron skillet over medium heat and cook the breakfast sausages until browned and cooked through. Remove them from the skillet and set aside. Next, pour the batter into the skillet, arranging the sausages on top in a single layer. Drizzle with maple syrup and transfer the skillet to the oven.
The Finishing Touches
Bake the dish in the oven until the batter is puffed and golden brown, about 15 minutes. Remove from the oven and slice into wedges. Serve immediately, passing extra maple syrup on the side.
Tips and Variations
- Make the batter ahead of time and store it in the refrigerator for up to 1 day.
- Add some crispy home fries on the side for a satisfying breakfast combo.
- Experiment with different types of breakfast sausages or add some diced veggies to the batter for added flavor.
Recipe Details
Yield: 4 servings
Difficulty: Easy
Total Time: 40 minutes
Ingredients
- 1/2 cup fine-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 3/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter
- 14 uncooked breakfast sausage links
- 3 tablespoons maple syrup
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