Breakfast Yorkshires with Eggs and Bacon

by

Tenina Holder

POSTED March 11, 2021 (LAST UPDATED March 11, 2021)

Serves

12

Total Time

36mins

Calories

160

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!

recipe-image

    INGREDIENTS


  • Water icon
    Water

    60 g (about ¼ cup)cold

  • Fresh chives icon
    Fresh chives

    as neededchopped

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Egg icon
    Egg

    15 (about 750 g)

  • Milk icon
    Milk

    250 g (about 1 cup)

  • Sea salt icon
    Sea salt

    1 pinch

  • Extra virgin olive oil icon
    Extra virgin olive oil

    1 tablespoon (about 15 ml)

  • Cake flour icon
    Cake flour

    120 g (about 1 cup)

  • Prosciutto icon
    Prosciutto

    12 slices

    METHOD


  • 1. Pre-heat oven - 220°C
  • 2. Grease a clean jumbo muffin pan generously with extra virgin olive oil
  • 3. Add egg, milk, sea salt, extra virgin olive oil and cake flour to the TM5 bowl
  • 4. Blend - approx 30 sec, speed 6
  • 5. Scrape down sides of TM5 bowl
  • 6. Blend then set aside - approx 30 sec, speed 6
  • 7. Let rest - 30 min
  • 8. Add water to the TM5 bowl
  • 9. Blend - approx 30 sec, speed 6
  • 10. Pre-heat jumbo muffin pan oven - 20 min, 220°C
  • 11. Divide mixture between jumbo muffin pan quickly
  • 12. Bake - 8 min, 220°C
  • 13. They need to be back in the oven very quickly, so taking the time to do more will cool down the tins and you won't get the best result
  • 14. Divide prosciutto between the jumbo muffin pan evenly
  • 15. Add egg to the jumbo muffin pan
  • 16. Bake - 8 min, 220°C
  • 17. Remove from tins before they stick
  • 18. Garnish with fresh chives

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