This miniature version of toad in a the hole features small adorable breakfast sausages. I also added kale to the ‘breakfast pool’ our little tadpoles will be swimming in which will make this more nutritious (and delicious).
Prep Time::15 mins
Bake Time::30 mins
Total Time::45 mins
Servings::2
Yield::2 dutch babies
Ingredients
1 small bunch stemmed kale
1 tablespoon unsalted butter
6 cooked breakfast sausage links
½ cup all-purpose flour
2 large eggs
1 ½ teaspoons maple syrup
1 teaspoon kosher salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
½ cup whole milk
Directions
Place a pot of lightly salted water over high heat and bring to a brisk boil. Add kale and boil until leaves just start to get tender, 3 to 4 minutes. Place kale into a bowl of cold water, then drain. Gently squeeze out as much excess water as possible and roughly chop kale; set kale aside. You will need about 1/2 cup of chopped kale.
Melt 1 tablespoon butter in a skillet over medium heat. Cook sausage links until browned, 2 minutes per side. Remove from skillet.
Use butter and fat from cooking to grease two 9-ounce baking dishes.
Whisk together flour, eggs, maple syrup, salt, pepper, and cayenne in a bowl. Whisk until flour disappears. Pour in milk and whisk to combine. Stir in about 1/2 cup chopped kale and mix in with a fork.
Ladle mixture into prepared baking dishes – the depth of the batter needs to be about 1/2 inch deep. Place sausage links on top of the mixture.
Place dishes in the center of a cold oven. Turn heat to 500 degrees F (260 degrees C) and leave in for about 25 minutes. Remove and serve.
Chef John Cook's Notes:
You can use any chopped braising green instead of kale, like chard, spinach, etc.
The two baking dishes I used were 9-ounces each, but this can be made in any shaped baking dish or pan, as long as the batter is about 1/2 inch deep once poured in.
Add a poached egg to the top if desired.