Toad in the Hole with Cream and Chive Sauce

Chive Sauce

• 2 bunches of chives
• 60 mL (¼ cup) corn syrup
• 30 mL (2 tbsp) chicken broth

Toad in the Hole

• 4 thick slices of baguette bread
• 25 mL (1½ tbsp) butter
• 4 eggs
• 4 lettuce leaves
• 125 mL (½ cup) 10% or 33% cream
• Salt and freshly ground pepper

1. Coarsely chop chives and place in blender.
2. Add corn syrup and chicken broth.
3. Puree until smooth.
4. With a cookie cutter or small glass, cut a hole in each slice of baguette.
5. Melt butter in a frying pan and brown bread on one side.
6. Turn over and break an egg into each hole.
7. Cook until egg white is firm.
8. Arrange lettuce in centre of each serving plate and place egg and toast on top.
9. Drizzle chive sauce around plate, then cream. Salt and pepper, to taste.