Big breakfast Yorkshire puddings with bacon, sausage, mushrooms and baked eggs

Big breakfast Yorkshire puddings with bacon, sausage, mushrooms and baked eggs

Autumn

There’s a time and place for a breakfast like this. It’s called Sunday morning. You can make the batter the night before, but some people say if you can remember the night before, you won’t need a breakfast like this.

Serves 2

Ingredients

  • 4 free-range pork sausages
  • 4 slices streaky bacon
  • 2 large Portobello mushrooms
  • 200g small vine tomatoes
  • 1 small bunch thyme, leaves picked
  • 2 sprigs rosemary, leaves picked
  • 2 tbsp sunflower oil
  • Sea salt and freshly ground black pepper
  • 2 free-range or organic eggs

For the batter

  • 140g plain flour
  • 4 eggs, lightly beaten
  • 200ml whole milk
  • Sea salt and freshly ground black pepper

Method

To make the batter, place the flour in a bowl and whisk in the eggs until smooth. Gradually whisk in the milk, ensuring there are no lumps. Season and set aside.

Place the sausages in a roasting tin and drizzle with oil. Season and roast for 15 minutes until lightly coloured. Add the tomatoes and mushrooms, drape the bacon over the mushrooms, scatter over the thyme and rosemary, and season.

Increase the oven to 220°C. Roast for 10 minutes, then pour the batter around the ingredients and return to the oven. Cook for 25–30 minutes until puffed and golden.

Crack the eggs into low spots in the batter and cook for a further 6–8 minutes until just set. Serve immediately.

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