Name: Breakfast Yorkshire Pudding
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Yield: 6 - 12 servings
Ingredients: ¼ cup refined avocado oil or grapeseed oil or lard (do not use extra-virgin olive oil or butter as they will burn); 4 large eggs; 2 cups whole milk or 2% milk; 2 cups all-purpose flour; ½ tsp salt; &frac18; tsp grated nutmeg; 2 Roma tomatoes, deseeded and cut into 12 pieces; 12 mini bocconcini mozzarella or cubed regular mozzarella; 12 eggs, any size; 1 avocado, pitted, peeled and diced; 1 green onion, diced; 1 Tbsp extra-virgin olive oil; 2 tsp lemon juice; ¼ tsp chili flakes; ¼ tsp salt

Prep Time

10 min

Cook Time

42 min

Yields

6 - 12 servings

Light as air Yorkshire puddings (popovers) look impressive, but are no more effort than whipping up a stack of pancakes for breakfast. This savoury version holds a melting tomato and mozzarella interior beneath a perfect baked egg. A bright avocado and tomato sauce topping makes it pop – no pun intended.

Click here to watch how to make this recipe.

ingredients

Yorkshire Puddings

cup refined avocado oil or grapeseed oil or lard (do not use extra-virgin olive oil or butter as they will burn)

large eggs

cups whole milk or 2% milk

cups all-purpose flour

tsp salt

&frac18; tsp grated nutmeg

Filling

Roma tomatoes, deseeded and cut into 12 pieces

mini bocconcini mozzarella or cubed regular mozzarella

eggs, any size

Topping & Assembly

avocado, pitted, peeled and diced

green onion, diced

Tbsp extra-virgin olive oil

tsp lemon juice

tsp chili flakes

tsp salt

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 450ºF.

Step 2

In a large bowl, whisk eggs and milk until combined. Whisk in salt, nutmeg and flour. Set aside.

Step 3

Divide oil amongst a 12-cup muffin tin or popover tin.

Step 4

Place oiled muffin tin in oven until extremely hot and fat is smoking, about 5 minutes. Carefully remove from oven and ladle approximately ¼ cup of batter into preheated muffin tin.

Step 5

Bake puddings for 20 to 25 minutes, until puffed and golden brown. Remove from oven.

Step 6

Lower oven temperature to 375ºF.

Step 7

In the hole of each pudding, place a piece of tomato and bocconcini. Crack in an egg.

Step 8

Bake for 25 minutes, until egg whites are set and yolks are still slightly runny.

Step 9

In a small bowl, stir avocado, green onion, salt, chili flakes, lemon juice and olive oil.

Step 10

Using a butter knife, remove puddings from muffin tin and transfer to a serving plate. Top with avocado mixture. Serve immediately.

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Breakfast Yorkshire Pudding