Breakfast Yorkshires with Eggs and BaconMake on Drop
I'm not going to lie. We have such a high success rate in the test kitchen that we often think we don't need to test again (even though we end up testing again and again!) This one was a bit tricky, but only because we wanted a great pic. We cooked several batches of these over two days and I am egged out! Completely! BUT, the first test gave us some valuable lessons.
1. Always take a picture of all tests. (The first batch were the prettiest but we ate them jubilantly, without a pic, knowing we were going again!)
2. Don't try and cook too many Yorkshires at once as the heat dissipates too quickly and you don't get the rise you need.
3. Prosciutto is probably a better option than bacon, though they both will work.
4. Eat them whilst hot, preferably with the runny yolk. They are SO good.
I think you will love the end result of these, especially if you give them the care and attention they deserve. So don't rush them. Cook no more than 6 at a time. Enjoy!
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- 3 eggs
- 250 Grams milk
- 1 Pinch Pink Salt Flakes BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 120 Grams Plain Flour
- 60 Grams iced water
- 12 Slices Prosciutto or shaved bacon slices
- 12 eggs
- 1 small Bunch chives, finely chopped
- Extra Virgin Olive Oil (EVOO) For greasing tins BUY
Preheat oven to 220°C. Grease a 6 hole muffin tin generously with EVOO.
Place all ingredients, except for the ice water, into the Thermomix bowl and blend 30 sec/speed 6. Scrape bowl and repeat. Set aside for 30 minutes. Just before using batter, add ice water and blend 20 sec/speed 6.
Place one greased muffin tin at a time into the hot oven for 20 minutes. It needs to be very hot!
Working quickly, pour batter into hot tin and place back in the oven as fast as possible. Cook for 8 minutes. Only do 6 at a time. They need to be back in the oven very quickly, so taking the time to do more will cool down the tins and you won't get the best result. If time is on your side, do only 4 at a time.
Add 1 slice of prosciutto to each tin, pressing down to create a dip. Crack an egg into each and place back into the oven for 8 minutes. Make sure the egg does not overflow out of the depression in the batter.
Remove from tins before they stick. Garnish with chives.
Option: Use wilted spinach in place of prosciutto.
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