Healthy Open-Face Breakfast Sandwiches
Breakfast Toad in the Hole
Campfire Breakfast Toad in the Hole
- 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 (1/4 stick)
- 14 uncooked breakfast sausage links (12 ounces)
- 3 tablespoons maple syrup, plus more for serving
Preparing food on the campfire is all about making do with what’s in the camping kit, and all you need for this dish is a sturdy cast-iron pan. We took the elements of the classic British Toad in the Hole and made a one-pot sausage-and-pancake meal. This Americanized breakfast version starts with an easy batter of cornmeal, flour, milk, and eggs that you can make at home and throw into the cooler. When you’re ready for breakfast, heat up the cast-iron pan over the campfire and brown some breakfast sausages. Then pour in the batter, drizzle with maple syrup, and let the whole thing cook up into one big sweet-savory pancake. Slice into wedges, and a hearty meal is served.
Game plan: The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator or in a cooler with ice. When you’re ready to use it, be sure to whisk the batter again to recombine everything.
This dish was featured as part of our Make-Ahead Car Camping Recipes.
1Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. (The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator or a cooler.)
2Heat a camping stove to medium (about 350°F to 450°F) or fit a campfire with a grilling grate.
3Place a large cast-iron skillet on the stove or grate and heat until a drop of water sizzles and immediately disappears on the surface, about 5 minutes.
4Add the butter and heat until foaming. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes. Transfer the sausages to a large plate.
5Whisk the batter again to recombine, then pour it into the skillet in an even layer. Arrange the sausages on top of the batter in an even layer and drizzle the measured maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom, about 15 to 20 minutes.
6Cut into wedges and serve immediately, passing additional maple syrup on the side.
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