Breakfast Yorkshires with Eggs and Bacon
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 26mins
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- Serves
- 12
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- Calories
- 159
Well these were amazing SO yummy if you get that egg perfectly coddled in the middle of puffy batter. Follow our troubleshooting tips for perfection!
Inspired by: https://tenina.com/recipes/breakfast-yorkshires-with-eggs-and-baconrecipe updated 12 Jan 2022
Ingredients
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- Water
- 60 g
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- Fresh chives
- as needed
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- Extra virgin olive oil
- as needed
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- Egg
- 15
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- Milk
- 250 g
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- Pink himalayan salt flakes
- 1 pinch
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- Extra virgin olive oil
- 1 tablespoon
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- White flour
- 120 g
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- Prosciutto
- 12 slices
Tools
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Oven
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TM5
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Jumbo muffin pan - 6 hole
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Tm5 bowl
Step preview
- Pre-heat oven - 220°C
- Grease a clean jumbo muffin pan generously with extra virgin olive oil
- Add egg, milk, pink Himalayan salt flakes, extra virgin olive oil and white flour to the TM bowl
- Blend with MC on - 30 sec, speed 6
- Scrape down sides of TM5 bowl
- Blend again with MC on - 30 sec, speed 6
- Let rest - 30 min
- Just before using batter, add ice water
- Blend with MC on - 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
- Bake - 8 min, 220°C
- Add 1 slice of prosciutto to each tin, pressing down to create a dip
- Crack an egg into each
- Place back into the oven for 8 minutes
- Remove from tins before they stick
- Garnish with fresh chives