Breakfast Yorkshire Pudding

This bacon-wrapped Yorkshire pudding with an egg on top is a complete, and completely delicious, breakfast.


  • For the pudding:
  • 3 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon bacon fat
  • For topping the pudding:
  • 6 strips bacon
  • 6 large eggs
  • 1/4 cup chopped chives
  • 1/4 cup creme fraiche


  1. For the pudding: In a medium bowl, whisk together eggs, milk, flour and salt. Do not over-mix. Allow the batter to rest up to 8 hours or overnight.
  2. Preheat oven to 400 degrees, and line a baking sheet with parchment paper.
  3. Place bacon on the baking sheet, and cook in oven for 10 to 12 minutes, until nearly golden but not crispy. Reserve the bacon grease for lining the popover pan.
  4. Coat the popover pans with bacon grease. Scoop batter into pans, and bake for 8 to 10 minutes until pudding starts to rise. Remove from oven, and line each cup with a strip of bacon and one cracked egg. Return to oven and bake until each egg is set, approximately 8 minutes. Top each pudding with chives and creme fraiche, and serve immediately.