Paleo approved toad in a hole recipe |
It’s June already and this Dude doesn’t like it one little bit. Over here in Holland the weather should be hot and summery already, but it’s still rainy and frigging cold and windy. At this time of the year I should already be outside and BBQ big and beautiful chunks of meat for 4 to 5 days a week. But the weather gods decided to become vegan, I think. For instead of sun and warmth they send me storm and rain. When I want to BBQ outside I have to nail my meat to the fence because otherwise it would fly away like a fleshy kite. And when I want to fire up the BBQ, the wind blows in it and my neighbourhood becomes a modern Pompei with all the ash that blows from my garden. It just ain’t funny. Toad in a hole the paleo way |

Last weekend I went out fishing with my best friend and I nearly drowned in a boat. Drowned.. IN a boat, because it was raining that hard. And you can’t take shelter from the rain when you’re in a boat. It just ain’t fun. I have to admit that I’m no die hard Dude that goes out to BBQ in the rain under an umbrella. I just think that’s lame, because BBQ is a nice weather activity… Dude or not. And when I can’t have my BBQ in June I want to have comfort food. Those traditional pies with meat and such, like the toad in the hole. What’s more comforting than sausage and Yorkshire pudding pastry with a buttery onion gravy? Yummie.
But alas, not for this dude, because the Misses still is on a ‘no grains, no dairy, no sugar rampage’ diet and when I just think about Yorkshire pudding, I am sure to have a miniature Misses Nova at home.
But maybe I can sooth the savage diet beast by adjusting the recipe to a paleoproof version of toad in the hole. Like a kind of paleotoad in the hole. Sounds prehistoric, but is actually quite new.

Toad in a hole the paleo way |

If I succeed I have the best of both worlds; my own comfort food and still a dish that fits into this paleo diet. Seems that rainy days can make a Dude creative. Or even better: when it’s raining cats and dogs, revisit the toad in the hole.

Toad in the hole |

Paleo proof Toad in the hole

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The traditional Toad in the Hole pie, but with an adapted recipe to make it Paleoproof
Decorative clock showing preparation time
Prep time 5 minutes
Cooking time 40 minutes
Total time 45 minutes

3 -4


  • 8 pork sausages of good quality or chipolata sausages
  • 4 eggs
  • 1 tsp mustardpowder
  • 50 ml coconutmilk
  • 150 gr green peas
  • 1 red chili very thinly sliced and deseeded
  • 2 tbsp olive oil

For the onion gravy:

  • 20 gr coconut oil
  • 2 onions sliced in thin rings
  • 1 glove of garlic thinly sliced
  • 50 ml chicken stock
  • 100 ml thick balsamic vinegar
  • few drops of tobasco

  • Preheat oven at 200°C.  Pour the oliveoil in a shallow baking tray and cover the bottom of this tray with a film of oil. Put the sausages in the tray and cook for ten minutes in the oven.
  • Meanwhile whisk the eggs with the mustardpowder, salt and pepper and add some coconutmilk.
  • Get the baking dish out of the oven and gently pour the eggmix next to the sausauges. Then carefully drop the peas and chilislices in the egg mix. Put back in the oven and let it cook tillthe eggmix is firm. After 15 minutes check every five minutes if the sausagecake is set.
  • When the 'toad in the hole' is cooking make the Onion gravy. Melt the coconutoil in a frying pan. Toss in the onionrings and garlic, add salt and pepper to taste and glaze in medium heat for about 10 minutes.  Pour in the balsamic vinegar and let it simmer for a few minutes. Stir and add chickenstock now and let the it reduce until you got a nice and thick gravy. Finish off by adding salt, pepper and tobasco to taste.
  • Get baking dish from the oven and serve with the onion gravy and some boiled vegetables on the side.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.