Breakfast Eggs in Yorkshire Pudding Cups, 4 Ways Recipe | Food Network UK

Ingredients

• For the Yorkshire puddings:
• 125g plain flour
• 3 large free-range eggs
• 1 tbsp + 1 tsp sunflower oil
• 140ml whole milk, room temperature
• ¼ tsp salt
• For the Fillings:
• The Californian:
• 1 rasher bacon, grilled
• ¼ avocado, peeled and sliced
• 1 cherry tomato
• 1 medium free-range egg
• The Brit:
• 1 sausage, cooked and sliced
• 2 mushrooms, sliced and sautéed in butter
• 1 tbsp baked beans
• The Florentine:
• 30g cooked baby spinach
• 2 tbsp ricotta
• 1 tsp Parmesan, grated
• The Flamenco:
• 20g Chorizo, cubed and cooked
• 1 tbsp crumbled feta
• 2 tbsp mixed peppers, diced