Ingredients
100 g plain flour
2 eggs
300 ml milk
2 tablespoons olive oil
4 cooked vegetarian sausages, thickly sliced
1 small red pepper, halved, deseeded and chopped
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Deep cups for dramatic popover rise — Yorkshire puddings too
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Deep cups for dramatic popover rise — Yorkshire puddings too
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 220C/fan 200C/gas Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter. Cover and chill for 30 minutes. Drizzle the olive oil into 8 wells of a muffin tin. Heat in the oven for 5 mins or until the oil is smoking hot. Season the batter to taste, then carefully pour onto the hot oil. Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden. Can be frozen at this stage for up to 1 month. To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot.