Recipe

Serves:  4 people | Prep time:  75 minutes | Cooking time:  25 minutes

British | Breakfast

Ingredients

• 140g Plain Flour
• 8 Medium Eggs
• 250ml Semi Skimmed Milk
• 150g Cherry Tomatoes
• 150g Button Mushrooms
• 8 rashers of Streaky Bacon
• A little Vegetable Oil
• Salt and Black Pepper
• 4 large Yorkshire Pudding tins

Method

1. Pre-heat the oven to 220°C/425°F/Gas Mark 7.
2. Put the flour into a large bowl and add a little salt.
3. In another bowl, mix 4 eggs with the milk and whisk well.
4. Gradually whisk the milk mixture into the flour until you have a smooth batter.
5. Allow to stand for an hour.
6. Grease the tins well with some oil.
7. Pour in the batter until the tins are ¾ filled.
8. Put into the oven for 20-25 minutes until well risen.
9. In the meantime, cut the tomatoes in half.
10. Wipe and halve the mushrooms.
11. Sauté them in a little oil until just cooked.
12. Grill the bacon and fry the remaining eggs.
13. Divide the tomato and mushroom mix between the Yorkshires.
14. Top each one with 2 slices of bacon and a fried egg.