Serves 4
40 min
Eggy Puds: Breakfast Yorkshire Puddings with Bacon and Fried Eggs
Recipe GLPR26e6731431a337
Crispy, savory Yorkshire puddings paired with bacon and perfectly fried eggs for a hearty British-inspired breakfast. The puddings rise beautifully in the oven and are topped with melted cheese, fresh chives, and optional hollandaise for an indulgent morning meal.
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Ingredients
4 large eggs (divided: 3 for batter, 4 for frying)
110g all-purpose flour
130ml whole milk
22ml water
Kosher salt and freshly ground black pepper to taste
8 ounces bacon, diced
2 ounces grated Parmesan cheese (optional)
1 tablespoon unsalted butter
2 tablespoons fresh chives, chopped
Hollandaise sauce for serving (optional)
Directions
Preheat your oven to 425°F (220°C). Place a muffin tin or cast-iron baking dish in the oven to heat thoroughly while you prepare the batter.
In a blender or mixing bowl, combine 3 large eggs, flour, milk, and water. Blend or whisk until smooth with no lumps. Season generously with kosher salt and freshly ground black pepper. Let the batter rest for 5 minutes.
While the batter rests, cook the diced bacon in a skillet over medium-high heat, stirring occasionally, until the edges are crispy and it has rendered its fat, about 5–7 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Reserve about 1 tablespoon of bacon fat in the skillet.
Carefully remove the hot muffin tin from the oven. Divide the reserved bacon fat among the muffin cups or drizzle it into your baking dish. Return to the oven for 1 minute to ensure the fat is sizzling hot.
Pour the batter into the hot muffin tin, filling each cup about three-quarters full. Sprinkle the cooked bacon pieces evenly over the batter, and if using Parmesan, distribute it among the cups as well.
Bake for 20–25 minutes, until the puddings have risen dramatically and the tops are golden brown and crispy. Do not open the oven door during baking, as this will cause them to deflate.
While the puddings bake, heat the butter in your skillet (the one used for bacon) over medium heat. Once foaming, carefully crack the remaining 4 eggs into the pan, keeping the yolks intact. Season with salt and pepper. Fry until the whites are set and opaque, about 3–4 minutes, until the internal temperature reaches 160°F.
Remove the puddings from the oven when they are puffed and golden. Transfer them to a serving platter, top each with a fried egg, and garnish with fresh chopped chives. Serve immediately with optional hollandaise sauce on the side.
