Large Yorkshire pudding stuffed with bacon, tomato, mushroom and egg.

  • Serves: 4 people
  • Prep time: 75 minutes
  • Cooking time: 25 minutes
    • British

    The Brownlee Brothers Big Yorkshire Breakfast

    Recipe Information

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    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


    Pre-heat the oven to 220°C/425°F/Gas Mark 7.

    Put the flour into a large bowl and add a little salt.

    In another bowl, mix 4 eggs with the milk and whisk well.

    Gradually whisk the milk mixture into the flour until you have a smooth batter.

    Allow to stand for an hour.

    Grease the tins well with some oil.

    Pour in the batter until the tins are ¾ filled.

    Put into the oven for 20-25 minutes until well risen.

    In the meantime, cut the tomatoes in half.

    Wipe and halve the mushrooms.

    Sauté them in a little oil until just cooked.

    Grill the bacon and fry the remaining eggs.

    Divide the tomato and mushroom mix between the Yorkshires.

    Top each one with 2 slices of bacon and a fried egg.

    Serve immediately.

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