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Home Food & Recipes

Gluten-free toad-in-the-hole sambo

A recipe that even the kids will love!
Benito Martin
4
10M
10M
20M

Ingredients

Method

1.

Heat a large lidded frying pan over a high heat. Cook chorizo, turning, for 6 minutes or until golden and crisp. Remove from pan and drain on paper towel. Wipe pan clean.

2.

Cut a 6cm-dia. circle from centre of 4 of the bread slices and discard circles. Brush both sides with oil.

3.

Return pan to a medium heat. Put in slices with holes and cook for 1 minute or until golden then flip. Crack 1 of the eggs into a small bowl and pour into 1 hole. Repeat with remaining eggs and bread in pan. Cover with lid and cook for a further minute or until egg white has set but egg yolk is still runny.

4.

Meanwhile, toast remaining slices in toaster until golden. Spread each toasted slice with avocado and chutney. Top with cheese and chorizo. Put egg toasts on top to sandwich. Season and sprinkle with parsley to serve.

Love this recipe? You’ll find more fabulous gluten-free delights in the April issue of Better Homes and Gardens magazine

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