Eggy Puds (Breakfast Yorkshire Puddings With Bacon and Fried Eggs) Recipe

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J. Kenji Lopez-Alt

Why It Works

  • 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.

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.

Recipe Facts

4.6

(5)

Active: 15 mins
Total: 40 mins
Serves: 2 to 4 servings

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Ingredients

  • 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)

  • 2 ounces grated Parmesan or other hard cheese (optional)

  • 1 tablespoon unsalted butter

  • 2 tablespoons chopped fresh chives

  • Hollandaise sauce (optional)

Directions

  1. 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.

  2. 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.

  3. 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).

Special equipment

One (10-inch) or two (7-inch) oven-safe cast iron or enameled cast iron pans, plus another non-stick skillet for frying eggs

Notes

For best results, make batter at least one night in advance and up to three. Store covered in the refrigerator until ready to bake. Crumbled breakfast sausage or mushrooms and onions sautéed in butter can be used in place of bacon.

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Nutrition Facts (per serving)
533 Calories
32g Fat
24g Carbs
34g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 533
% Daily Value*
Total Fat 32g 41%
Saturated Fat 12g 59%
Cholesterol 392mg 131%
Sodium 1306mg 57%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 34g
Vitamin C 1mg 5%
Calcium 101mg 8%
Iron 3mg 19%
Potassium 484mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)