Caramelizing the onions adds creamy texture and rich flavor that complements the smoky sausage on this sandwich.
Toad-in-a-Hole Sandwiches
Serves: 4 servings
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
