Carrot and Spring Onion Toad in the Hole

The traditional toad in the hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist. 

Active Time:
20 mins
Total Time:
40 mins


  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons unsalted butter

  • 6 ounces small multicolored carrots (about 10 carrots), trimmed

  • 6 ounces small spring onions (about 4 onions), green parts cut into 3-inch pieces and bulbs halved lengthwise

  • 4 (1-oz.) breakfast sausage links

  • 1 teaspoon finely chopped fresh thyme

  • 2 teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 3 large eggs

  • ¾ cup whole milk

  • Pinch of freshly grated nutmeg

  • ¾ cup all-purpose flour (about 3 1/4 oz.)

  • Finely chopped fresh flat-leaf parsley, for garnish


  1. Preheat oven to 425°F. Combine oil and butter in a 12-inch cast-iron skillet, and heat in preheated oven 10 minutes. Carefully remove hot skillet from oven. Add carrots, spring onion greens and bulbs, sausage links, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet, and toss to coat. Spread mixture in an even layer. Roast at 425°F until vegetables and sausages are sizzling and just starting to brown, about 8 minutes.

  2. Meanwhile, whisk together eggs, milk, nutmeg, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl until well combined. Add flour, and whisk until batter is very smooth.

  3. Remove skillet from oven, and transfer vegetables and sausages to a plate. Do not wipe skillet clean. Immediately pour batter into hot skillet, and quickly arrange vegetables and sausages on top, leaving a 1/2-inch border. Bake at 425°F until puffed, golden brown on edges, and set in center, 22 to 28 minutes. Remove from oven. Garnish with parsley, and serve immediately.

    Carrot and Spring Onion Toad in the Hole
    Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner

Suggested Pairing

Lively, juicy sparkling wine: NV Mionetto Prosecco Brut

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