Resting your batter overnight can have a profoundly delicious effect on your Yorkshire pudding. Now I'm giving you another incentive to let it rest: the best morning-after-roast-supper breakfast you've ever had.
Why It WorksFried eggs in their very own puffy, crispy, bacon-scented basket. Read the Whole Story
- Resting batter overnight produces taller, tastier yorkshire pudding.
- Baking the pudding directly in the same skillet as you've browned the bacon in is quick and easy.
- 7 large eggs
- 110g flour (3 3/4 ounces; about 3/4 cup)
- 130g milk (4 1/2 ounces; about half cup plus 1 tablespoon)
- 22g water (3/4 ounce; 1 1/2 tablespoons)
- Kosher salt and freshly ground black pepper
- 8 ounces bacon, diced (see note above)
- 2 ounces grated Parmesan or other hard cheese (optional)
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh chives
- Hollandaise sauce (optional)
Combine 3 eggs, flour, milk, water, and 1/2 teaspoon salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.
Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide bacon evenly between two 7-inch or one 10-inch cast iron or oven-safe non-stick skillets. Cook over medium heat, stirring frequently, until bacon is crisp and browned, about 8 minutes. Pour batter into skillet(s) and immediately transfer to the oven. Bake until puffed and deep brown and crisped all over, 20 to 25 minutes, sprinkling edges and center with cheese for last 5 minutes if using.
Several minutes before puddings come out of the oven, fry remaining 4 eggs in butter over medium heat until desired texture is reached. Season to taste with salt and pepper. Serve Yorkshire puddings immediately with eggs placed inside, sprinkled with chives, and topped with Hollandaise (if using).