Toad-in-a-Hole Sandwiches
Serves: 4 servings
  • 1 large yellow onion, thinly sliced
  • 8 tablespoons unsalted butter, divided
  • ¾ teaspoon kosher salt, divided
  • 1 (16-ounce) package smoked sausage, cut into 3-inch pieces and halved lengthwise
  • 8 slices thick-cut sandwich bread,divided
  • 4 large eggs
  • ½ teaspoon ground black pepper
  • 4 slices sharp Cheddar cheese
  • Garnish: hot sauce
  1. In a large cast-iron skillet, combine onion, 2 tablespoons butter, and ¼ teaspoon salt. Cook over medium-high heat, stirring frequently, until light golden brown, about 20 minutes. Add 2 tablespoons butter, and reduce heat to medium-low; cook, stirring occasionally, until dark golden brown, about 25 minutes more. Remove from skillet; wipe skillet clean.
  2. Increase heat to medium-high. Add sausage to skillet; cook, turning once, until browned, about 3 minutes per side. Remove sausage, and let drain on paper towels.
  3. Reduce heat to medium-low, and melt 2 tablespoons butter. Add 4 slices bread; cook, turning once, until golden brown, about 2 minutes per side. Set aside.
  4. Use a 2½-inch round cutter, cut centers from remaining 4 slices bread. Melt remaining 2 tablespoons butter in skillet. Place cut bread slices in skillet; cook until toasted, about 2 minutes. Turn, and crack an egg into each hole. Sprinkle eggs with pepper and remaining ½ teaspoon salt; cover and cook until whites are set, 2 to 3 minutes. On each whole bread slice, place ¼ cup caramelized onions, sausage, and 1 slice cheese. Cover with bread slices with egg in hole. Garnish with hot sauce, if desired.
Recipe by Southern Cast Iron at