Toad in the Hole with Mushroom Ragu
Ingredients
Mushroom Ragu
- 2 tablespoons olive oil
- 1 pound mixed wild mushrooms (such as chanterelles, black trumpets, and lobster), cleaned and sliced
- 1 teaspoon kosher salt
- 1 small onion, finely diced
- 2 cloves garlic, smashed and chopped
- 1 cup mushroom stock
- 2 tablespoons butter
- 2 tablespoons fresh chopped parsley
- 100g old cheddar
Toad in the Hole
- 2 thick slices of bread
- 2 tablespoons butter
- 2 large eggs
- Salt and pepper to taste
- 2 tablespoons chopped chervil or parsley for garnish
Instructions
Make the Mushroom Ragu
- Place a large frying pan over medium-high heat and add the olive oil.
- Once the oil is hot, add the mushrooms and salt and cook, stirring every so often, until they release their water and begin to brown, about 5 minutes.
- Add the onions and the garlic and continue cooking for another 2-3 minutes until the onions are translucent.
- Turn the heat up to high, add the mushroom stock, and bring to a boil.
- Once the stock has reduced by ¾ remove from the heat and set aside.
Make the Toad in the Hole Toasts
- Using a cup, cut out the center of the bread so you have a circle-shaped hole in the middle.
- Place a large frying pan over medium heat and add the butter.
- Once the butter is foaming, add the bread and cook until it’s toasted, about 2-3 minutes.
- Flip the bread over and crack an egg into the center hole.
- Season with a bit of salt and pepper, cover, and cook until the egg is cooked through, about 3 minutes.
Assemble
- Turn your broiler on to medium.
- Place the toasts onto a baking tray.
- Return the mushrooms to high heat and add the butter and parsley.
- Once it’s hot and the butter has melted into the sauce, remove from the heat and spoon over the toast.
- Grate the old cheddar all over and broil for 2-3 minutes or until the cheese is melted.
- Place the toasts onto plates and finish with the fresh parsley or chervil.
