GardenFork – Eclectic DIY

Tag: egg recipe

  • Toad In A Hole Recipe in a Outdoor Cast Iron Dutch Oven – GF Video

    Toad In A Hole Recipe in a Outdoor Cast Iron Dutch Oven – GF Video

    A Toad In A Hole recipe cooked outdoors, how cool is that? Watch the video and read on for the recipe and thoughts.

    Here’s an Toad In A Hole recipe from the UK that we cook in our cast iron dutch oven outdoors. You can cook this in your kitchen, but its more fun to use this  using fireplace cooking, outdoor cooking, or campfire cooking. Perfect for those urban homesteaders who want to take their cast iron outside, build a fire, and cook comfort food. We were introduced to this dish by our friends Barbara and Chris ( who are English ) and visited us at our CT house. Chris made this for us one day. Toad in a Hole is supposed to be for dinner, but I think its great for breakfast, especially after a night out imbiding.

    I changed this up a bit from the standard by adding cheddar cheese, which seemed perfectly acceptable seeing that Cheddar Cheese is from England, and cheese tastes good with eggs already, so why not mix them into the recipe?

    I make this recipe in a dutch oven, and its super fun to bake the Toad In A Hole outdoors. In the cooking video, we used charcoal to heat the cast iron dutch oven, but you can make this in a fireplace or in a campfire as well.

    Want to bake Banana Bread the same way? Watch our video here.

    Buy a Dutch Oven here, and an chimney charcoal starter. This post may contain affiliate links which won’t change your price but I earn a commission from. Thx!

    Toad In A Hole Recipe in a Outdoor Cast Iron Dutch Oven – GF Video
    Recipe Type: Dinner
    Cuisine: English
    Author: Eric Rochow
    Prep time:
    Cook time:
    Total time:
    Serves: [url:1][img:1]
    Making Toad In A Hole in a Dutch Oven outdoors is really fun. Go make this and let me know how it came out.
    Ingredients
    • 4 sausages sliced in two and then halved. I used sweet italian sausage from our local butcher, but most any sausage you like will work.
    • 1 cup of flour – all purpose works fine, but use what you’ve got.
    • 1 tablespoon coarse salt
    • Herbs of your choice, rosemary, chives, oregano, tarragon, whatever you have and like, chopped coarsely
    • 1 cup milk
    • 3 eggs – i’m a big fan of local eggs, so try to get some, help out your local farmers.
    • 2 – 3 tablespoons of good mustard, brown, spicy, deli – whatever you like.
    • 1 cup grated sharp cheddar cheese
    Instructions
    1. Fire: This recipe takes about a chimney starter full of charcoal. we used about 10 charcoal briquettes on the bottom of the cast iron to start the cooking. if you are cooking this in a fireplace or campfire, be careful not to get the dutch oven too hot.
    2. Take the sausages that have been cut in half and then sliced open lengthways and put them in the dutch oven to brown.
    3. While the sausaged are browning, take the other charcoal or wood coals and pile some on the lid of the dutch oven to preheat it.
    4. Beat the 3 eggs together, then to it the flour and salt and milk and herbs.
    5. When the sausages are browned on both sides, pour the egg batter mixture into the dutch oven and cover.
    6. Place more coals on top of the dutch oven and bake for 30 minutes. If it smells like it is burning, open the cover and check. you may have to move the dutch oven to a cooler part of the fire, or remove some briquettes.
    7. The dish is done when the batter is yellow with brown patches, you will know when its done. It will smell great.
    Notes
    Use a chimney starter to start the charcoal briquettes. You can also use chunk charcoal, but the square ones are easier.

     

     

     

     

  • Square Poached Eggs: Using Metal Cooking Rings

    Square Poached Eggs: Using Metal Cooking Rings

    This is not a Photoshop trick, these poached eggs ARE square. I stopped into a baking supply store to pick up some Vanilla. As I passed by the kitchen gadgets section, I spotted cooking rings and recalled the podcast that I did with Eric: “How to Poach an Egg…”

    After looking over stainless steel diamonds, ovals, and circles, I picked the squares. I’ve found that a thicker bands distributes heat more evenly, a thinner gauge of metal is
    better suited for making stacked presentations. I wouldn’t call this a recipe, this is more of a description of how I used a metal cooking ring.

    You’ll Need:

    • a metal cooking ring, large enough for large 2 eggs
    • a non-stick frying pan with a glass lid
    • flat spatula for flipping
    • 2 large eggs
    • dried chives
    • salt or grated Parmesan cheese
    • 1/2 tsp unsalted butter
    • 1/2 cup water
    • small bowl

    Place cooking ring into the frying pan and bring pan to medium heat. Crack one egg into a bowl and let the egg white settle. Melt 1/2 tsp of butter in the cooking ring and pour some of the egg white into the ring to form a solid bottom, then add the rest of the egg. Add 1/2 cup of water to the pan and cover with glass lid.

    When the egg yolk starts to form a slightly opaque film, remove the glass lid and sprinkle some dried chives and salt or Parmesan cheese. Crack the other egg on top of the first egg, return cover and cook on medium heat for another 5 minutes, or longer if you like your eggs well done. With a flat spatula, transfer the cooking ring and egg to a plate. Let it cool for a minute and carefully remove the ring, and serve.

    When you slice through, you’ll notice that bottom egg will be more well-done, than the top layer of egg. Here’s an idea: beat an egg with ham, smoked salmon, red pepper, or caramelized onion and make the first layer into scrambled egg, then make the top layer a poached egg — two for one!