Quantcast

Breakfast Eggs in Yorkshire Pudding Cups, 4 Ways

Scale the recipe up for a brilliant breakfast to feed a crowd or pair it back by choosing just one of your favourite fillings and making more.

  • Preparation Time25 mins
  • Cooking Time45 mins
  • Serves2
  • DifficultyEasy

For the Yorkshire puddings

125g plain flour
3 large free-range eggs
1 tbsp + 1 tsp sunflower oil
140ml whole milk, room temperature
¼ tsp salt

For the Fillings

The Californian

1 rasher bacon, grilled
¼ avocado, peeled and sliced
1 cherry tomato
1 medium free-range egg
The Brit

Special equipment: 4 Hole Yorkshire Pudding tin.

Pre-heat the oven to 220°C/430°F.

To make the Yorkshire pudding batter, place the eggs, milk and salt in a large mixing bowl and beat until smooth. Slowly add the flour and beat until you have a very smooth, lump-free batter. Allow to stand and rest for 30 minutes.

Place 1 tsp of sunflower oil into each hole of the tin and place the tin in the oven for 5 minutes. It needs to be really hot for the Yorkshires to rise.

Pour the batter into a jug. Carefully pour ¼ of the batter into each oiled hole, about ¾ of the way up. Quickly return the tin to the oven and bake, undisturbed for 15-20 minutes until the Yorkshires have puffed up and turned a pale golden brown.

Turn the oven temperature down to 180°C/350°F. Remove the Yorkshires from the oven and fill each one with each of the four fillings, finishing with the egg. Return the tin to the oven and bake for 12-15 minutes, depending on how you like your eggs cooked. The Yorkshire puddings should be crisp and golden.

Copyright 2017 Food Network UK. All rights reserved.

Other recipes with egg

Other recipes with bacon

Shows on Dplay

Stream on Dplay