Yorkshire Pudding

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

Ingredients:

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

Preparation:

= 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.

= Preheat oven to 400 degrees, and line a baking sheet with parchment paper.

= 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.

= 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.

= Serve hot.

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