This is a spectacularly simple dish to prepare. Seriously. I spotted the original recipe,which was inspired by English toad-in-the-hole, in the September issue of Martha Stewart Living and was sold on the one pan meal idea. I imagine it would make for a fabulous breakfast after a big night out, but am way past that point of my life (actually, I might have skipped that stage entirely). It works really well as a simple workday lunch and I can totally see it as part of a weekend brunch spread served with a side salad, peas and onion jam.
85g unsalted butter
5 large asparagus or whole scallions
10 cherry tomatoes
4 sprigs fresh rosemary (optional)
210g (1½ cups) all-purpose flour
360ml (1½ cups) milk
3 large eggs
1 tsp coarse salt
Preheat the oven to 220° Celsius (425° Fahrenheit) using the convection setting.
Whisk the eggs and milk into the flour and salt, ensuring that there are no lumps. Alternatively, you can combine the ingredients for the batter in a blender and blend at high speed for 1 minute.
Put 85g of butter into a well-seasoned 25-cm (10-inch) cast-iron skillet or other oven-safe pan. Put the skillet into the oven. You can brown the sausages and asparagus or scallions in the same skillet in the oven, but I find it less stressful to brown them in a separate pan on the stove.
When the butter is melted, carefully pull the skillet out, swirl the butter around to ensure that the skillet is well coated. Pour in the batter, add the sausages, asparagus or scallions, and cherry tomatoes (plus rosemary sprigs, if using), and return the pan to the oven. Cook until puffed and golden brown, about 18 to 20 minutes.