Breakfast Yorkshires with Eggs and Bacon
Serves
12
Total Time
1hrs 26mins
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!
- Water60 giced
- Fresh chivesas neededchopped
- Extra virgin olive oilas needed
- Egg15
- Milk250 g
- Pink himalayan salt flakes1 pinch
- Extra virgin olive oil1 tablespoon
- White flour120 g
- Prosciutto12 slices
Ingredients
- 1. Pre-heat oven - 220°C
- 2. Grease a clean jumbo muffin pan generously with extra virgin olive oil
- 3. Add egg, milk, pink Himalayan salt flakes, extra virgin olive oil and white flour to the TM bowl
- 4. Blend with MC on - 30 sec, speed 6
- 5. Scrape down sides of TM5 bowl
- 6. Blend again with MC on - 30 sec, speed 6
- 7. Let rest - 30 min
- 8. Just before using batter, add ice water
- 9. Blend with MC on - 20 sec, speed 6
- 10. Place one greased muffin tin at a time into the hot oven for 20 minutes. It needs to be very hot!
- 11. Working quickly, pour batter into hot tin and place back in the oven as fast as possible
- 12. Bake - 8 min, 220°C
- 13. Add 1 slice of prosciutto to each tin, pressing down to create a dip
- 14. Crack an egg into each
- 15. Place back into the oven for 8 minutes
- 16. Remove from tins before they stick
- 17. Garnish with fresh chives
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
