Love Yorkshire Puddings? Why don’t make them as breakfast? Just stuff these Breakfast Yorkshire Puddings with tomato and garlic sauce, crispy bacon and egg. Just another great simple breakfast idea.
I know these Yorkshire puddings are quite popular in Europe but we don’t really hear about it in Australia very often. I’ve only seen a few British restaurants in Melbourne selling these Yorkshire puddings like Papa Goose in the CBD. That’s where I tried it the first time and I immediately wanted to recreate them at home.
It’s probably why I love to eat out on the weekend because Melbourne is very multi-cultural and you can probably find any cuisine from any heritage in this city so I always think that I’m very lucky to live here as I get to try heaps of different cuisines and it gives me lots of inspiration in the kitchen too.
I’ve made this a few weeks ago using Serious Eats‘ recipe and because I didn’t make any roast I had them with my Seafood Bisque. Even though these two have completely different origins, one is British the other is more like French, they tasted really well together. Unfortunately I may have made more Yorkshire puddings than I really needed so I stored the leftover batter in the fridge for the next day’s breakfast.
To make this breakfast Yorkshire puddings, I baked the batter in muffin pans and when they’re almost ready I took them out and cut a hole around the top and the centre of the pudding to stuff it with tomato and garlic sauce, pan-fried bacon slices, and eggs. These babies are then placed back in the oven again to bake until the eggs began to set half-way before serving them as a breakfast.
My partner loved this breakfast Yorkshire puddings. After having Yorkshire puddings as dinner it’s nice to have it in a different way.
Perhaps some of you the fanatic devotee of the Classic British Yorkshire Puddings x Roast Beef would cringe on the way I cook with them . Because I love to pair something that I think would work with different things to open a few more possibilities. Bottom line is if it works for you it ain’t stupid.
Yorkshire pudding recipe was adapted from Serious Eats.
- Yorkshire Puddings:
- 100 gr flour
- 3 eggs, at room temperature
- 125 ml milk, at room temperature
- 1 tbsp water
- a pinch of salt
- 50 ml bacon fat/grease, for greasing the muffin pan
- Yorkshire Puddings’ Filling:
- 1 clove of garlic, minced
- 1 tsp dried oregano
- 50 ml tomato paste
- 3 bacon strips, cut in half width-wise and pan-fried
- 6 eggs
- salt and pepper, to taste
- Whisk flour, eggs, milk, water and salt in a bowl until smooth. Cover and rest the batter for two hours or overnight.
- Preheat oven to 220 degrees celcius. Pour bacon grease into 6 muffin holes and brush around the sides as well. Preheat muffin pan in the oven for about 7 minutes until the oil is very hot.
- Carefully take the muffin pan out of the oven and divide batter evenly between 6 muffin holes. Place the muffin pan back in the oven to bake for about 15 minutes.
- Meanwhile in another pan, saute garlic, tomato paste and dried oregano for about 3 minutes.
- Take out the yorkshire puddings from the oven after 15 minutes and they have risen up and look golden brown. Let cool for about 5 minutes. Using a small carving knife, gently carve around the top of each yorkshire puddings and remove the inside to make a hole. Divide tomato sauce, bacon strips, and eggs evenly into 6 yorkshire puddings. Place them back into the oven again and bake for 7 minutes or until the eggs are almost set. If you like runny eggs, bake for 4 minutes.