Snooty New York Times is blasted for claiming British classic toad-in-the-hole is scrambled eggs on toast
- Bizzare recipe is said to be a ‘homage’ to London TV cook Heston Blumenthal
- Actual recipes for the feature sausages cooked in batter – not eggs or toast
- Reservations at chef Kyle Connaughton’s inn cost as much as $475 per person
The New York Times has been blasted by Brits for claiming toad-in-the-hole is eggs on toast.
Their bizarre recipe – adapted from one by top US chef Kyle Connaughton – is said to be a ‘homage’ to London TV cook Heston Blumenthal.
The toast has a hole in the middle – seemingly in an attempt to justify the use of the name.
Actual recipes for the UK staple feature sausages cooked in batter – and neither scrambled eggs nor toast.
One commentor – called Will – raged: ‘I don’t think the New York Times has ever done a worse thing to our country.’
Their bizzare recipe – adapted from one by top US chef Kyle Connaughton – is said to be a ‘homage’ to London TV cook Heston Blumenthal
Actual recipes for the UK staple feature sausages cooked in batter – and neither scrambled eggs nor toast
Chef Kyle Connaughton – of the SingleThread Farm, Restaurant, Inn in Healdsburg, California – previously worked with Blumenthal at The Fat Duck in Bray, Berkshire. Reservations at his plush diner cost as much as $475 (£378) per person
Another joked: ‘America and the New York Times begin hostilities against us with this recipe for how they think we eat.
‘Toad in the hole… without any actual frogs.
‘Hint: It’s egg and cheese on toast.’
The posh eggs call for a sous-vide technique – where you vacuum-seal them, process them in a water bath and use a siphon cannister.
But the grand American paper say if you do not have these in your kitchen, you can just scramble or poach them.
Foodcritic Florence Fabricant wrote: ‘Among the breakfast options at SingleThread is an English menu, with toad-in-the-hole as its centerpiece.
‘Mr. Connaughton calls it an homage to Heston Blumenthal — the innovative English chef and owner of The Fat Duck — for whom he worked for several years.’
Rachel Love-Howseman said: ‘This is now a diplomatic incident and I hope our government are taking it seriously,’ while a second commentor posted a picture of British Redcoats marching into battle.
Chef Connaughton – of the SingleThread Farm, Restaurant, Inn in Healdsburg, California – previously worked with Blumenthal at The Fat Duck in Bray, Berkshire.
While at the experimental restaurant he was head chef of research and development.
Reservations at his plush diner cost as much as $475 (£378) per person.
The American paper have also found themselves in hot water with Brits this week after claiming they had discovered the crisp butty.
In December, they hailed strike-happy union leader Mick Lynch as ‘an unlikely national hero’ who ‘has struck a chord’ with the UK.
And in September the New York Times was forced into an embarrassing apology for an attack on the Royal Family after publishing incorrect inflation data in a story about the Queen’s funeral.
They published a story that, with apparent surprise, it would be up to UK taxpayers to foot the bill – describing the ceremony as a ‘hefty price tag’ for taxpayers amid rampant inflation and a cost of living crisis in the UK.
At the time the 1970s-style firebrand had spent months trying to bring the country to a grinding halt – and was sparking fears for the Christmas holidays after fresh walkouts.
Startled Sarah Ditum said: ‘Am I having a stroke, what the f*** is going on here.’
Another Brit fumed: ‘This is supposed to be “Toad in the Hole according to the New York Times.
‘Uh no, no it’s not.’
Journalist Leah Hardy raged: ‘Time to recall the ambassador.’
And BBC World Service stalwart Jackie Leonard sighed: ‘”Special Relationship” indeed.’
Another distraught reader posted: ‘I keep thinking it must just be the wrong picture.’
And Matt Hatch wrote simply: ‘They’ve got to be stopped.’
