Full English Breakfast Yorkshire Puddings
We're here to tell you that munching yorkshire puddings for breakfast is completely OK. In fact, with this recipe, it's more than OK... it's damn delicious! If you go down this road you'll end up with a delicious toad in the hole loaded up with sausages, homemade beans and fresh guacamole. There's enough for 4 people so put on a spread.
For The Yorkshire Puddings
- 200 g eggs
- 200 g whole milk
- 150 g plain flour
- 50 g beef dripping
- 2 sprigs thyme
For The Toppings
- 4 sausages
- 8 sun blush tomatoes
- 400 g cannellini beans
- 100 g baby button mushrooms
- 50 g pancetta cubes
- 1 tbsp tomato puree
- 2 fresh plum tomatoes
- 100 ml chicken stock
- 1 avocado
- 1 squeeze lime juice
- 1 tbsp olive oil
Make The Batter
Make the Yorkshire pudding batter by whisking the eggs into the milk then pouring a little in at a time into the flour. Add thyme leaves, season well and cover with clingfilm. Leave in the fridge for an hour.
Cook The Yorkshire
Preheat the oven to 220ºC and place a small roasting tin inside.
Heat a frying pan over a high heat with a dash of oil and add the sausages. Fry until well browned all over.
Transfer the sausages to the roasting tin along with the sun blush tomatoes and pour in the beef dripping. Return to the oven for 5 minutes, then carefully pour the yorkshire batter into the tray and bake for 25 minutes.
Cook The Beans
In the frying pan you used for the sausages, add the pancetta. Fry until they begin to crisp and add the strained beans and the mushrooms to the pan.
Fry for 5 minutes then add the tomato puree and cook it out for a few more minutes.
Meanwhile dice the tomatoes and add them to the pan with the chicken stock. Simmer for 10 minutes until the mixture is thick. Season well with salt and pepper.
Peel and de-stone the avocado. Mash the flesh in a bowl with the lime juice and olive oil. Season well with salt and pepper.
Remove the yorkshire pudding from the oven and dot around the beans and smashed avocado.
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