Solo: Toad in the Hole

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Solo: Toad in the Hole

Banting friendly version of this traditional favourite. Pure pork sausages baked in egg, swiss chard and tomato with sage and parsley.

Ingredients to serve 1

  • 25g x cherry tomatoes – cut in half
  • 2 x pork sausages
  • 2 x eggs (from your pantry)
  • 50ml x cream
  • 3g x leaves – chop finely
  • 3g x fresh parsley – chop finely
  • 20g x swiss chard – slice into ribbons
  • butter (from your pantry)
  • olive, oil, salt & pepper (from your pantry)


Step 1

Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Step 2

Place the cherry tomatoes on a baking tray. Drizzle with a little olive oil and salt and pepper. Roast in the oven for 15 minutes.

Step 3

Place a frying pan over medium heat. Add a knob of butter and when melted, add the pork sausages. Cook, turning often, until browned all over – about 15 minutes. Transfer to a plate and set aside.

Step 4

Add the swiss chard to the pan and fry until wilted – about 2 to 3 minutes. Remove from heat and set aside.

Step 5

In a large bowl mix the following ingredients together: cream, eggs, sage, parsley, freshly ground salt and pepper.

Step 6

Grease a small casserole dish with a little of the pan juices. Layer the sausages, swiss chard and cherry tomatoes into the dish. Pour the egg mixture over the top. Bake in the oven for 20 to 25 minutes until the egg sets. Allow to rest for 5 minutes. Serve immediately.