Tuesday, March 16, 2010

Porkshire Pudding

Here is a fun recipe I made up for breakfast that got rave reviews. Imagine Yorkshire pudding but with BACON! The savory sweet caramelized onion, bacon and fresh tomato make these an excellent side dish with eggs or omelets. It’s all about the Pork Baby!

6 large eggs
12 slices of bacon
2-1/4 cups milk
I large sweet onion minced

1 medium tomato diced finely
1 teaspoon salt
1/2 teaspoon black pepper
2 cups all-purpose unbleached white flour 


In a large bowl combine the eggs, milk, and salt. Whisk to mix. Chill the mixture in the freezer for 30 minutes.

Preheat oven to 400 degrees. In a frying pan fry the bacon until crispy and set aside to drain keeping the bacon drippings in the pan. Add the sweet onions and cook until golden and caramelized. Chop/crumble the bacon into small pieces. In a muffin pan, fill each cup with bacon drippings and place tins into the oven for 10 minutes to get them frying hot.

Add the bacon and onions to the batter, remove pan from oven and quickly pour 2 1/2 tbsp. batter into each muffin pan cup. Top with fresh tomatoes. Bake 30 minutes or until golden. With narrow spatula, loosen edges of each pudding and transfer it to the breakfast table. Serve immediately. 12 servings

1 comment:

  1. The Yorkshire pudding variation sounds great but that's an awful lot of eggs. Are you sure that you have the recipe right? It's hard for me to tell because in Yorkshire we measure with ounces and not cups. It's usually 1 medium egg to 4 oz of flour and 1/2 pint of milk and that would make 4 decent sized Yorkshires