Yorkshire pudding fry-up
Plain White Flour
Egg, whole, raw
3 medium, raw
Calorie controlled cooking spray
Bacon medallions, raw
2 rasher(s), unsmoked
100 g, on the vine
100 g, baby button, halved
1 tablespoons, chopped, flat-leaf, plus extra leaves to serve
- Put the flour in a bowl and make a well in the centre. In a jug, whisk 2 of the eggs with 80ml cold water. Gradually whisk the eggs into the flour to form a smooth batter. Season, then cover and let rest for 1 hour.
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the oil in a 20cm ovenproof frying pan and heat in the oven for 10 minutes, until the oil is very hot. Pour the batter into the pan and bake for 20 minutes, until risen. Remove from the oven and set aside to rest.
- Heat a nonstick griddle pan over a medium-high heat. Mist with cooking spray and griddle the bacon for 5 minutes, turning once. Add the tomatoes to the pan for the final few minutes of cooking time and griddle alongside the bacon. Transfer to a plate, cover and keep warm.
- Mist a nonstick frying pan with cooking spray and fry the mushrooms over a medium heat for 2-3 minutes. Transfer to a bowl, toss with the parsley, then cover and keep warm.
- Mist the pan with more cooking spray and fry the remaining egg for 2-3 minutes, until the white is set and the yolk soft.
- Slide the Yorkshire pudding onto a plate, then fill with the bacon, tomatoes, mushrooms and fried egg, and season to taste. Scatter over the extra parsley leaves and serve.