Big breakfast Yorkshire pudding
- March 2020
- Serves 2-4
- Hands-on time 15 min, oven time around 1 hour
Beautifully puffed-up Yorkshire puddings are typically served with a roast dinner, but have you ever considered them for breakfast? Genius, we know. This big breakfast Yorkshire pudding is studded with eggs, sausages, bacon and tomatoes for a knockout way to start the day.
- 39g (12.2g saturated)
- 31.7g (4.3g sugars)
- 4 British outdoor-bred pork sausages
- Olive oil for drizzling
- 200g small tomatoes on the vine
- 2 large portobello mushrooms
- 4 British outdoor-bred streaky bacon slices
- A few sprigs fresh thyme
- 2 fresh rosemary sprigs, halved
- 2-4 medium free-range eggs (see tip)
For the batter
- 140g plain flour
- 4 medium free-range eggs, beaten
- 200ml whole milk
- To make the batter, whisk the flour and 4 beaten eggs in a bowl until smooth. Gradually add the milk, whisking until smooth. Season with salt and pepper and set aside.
- Heat the oven to 200°C/180°C fan/gas 6. Put the sausages in a roasting tin, drizzle over some olive oil, season, then roast for 15 minutes to colour lightly. Add the tomatoes (I leave them whole, on the vine) and mushrooms to the tin, drape the bacon over the mushrooms, spoon over a little oil from the base of the tin, add the thyme and rosemary sprigs, then season again.
- Increase the oven to 220°C/200°C fan/gas 7. Return the tin to the oven for 10 minutes, then remove it and pour in the batter. Put the tin straight back in the oven for 25-30 minutes until the batter is puffed up and golden. Crack the remaining eggs (see tip) into low spots in the pudding, then return it to the oven for 6-8 minutes or until the whites are set and the yolks still runny. Serve hot.
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