THE BIG BRUNCH MUSHROOM YORKSHIRE PUDDING
Enjoy this Yorkshire pud with mushrooms and poached eggs for brunch or as a handsome vegetarian main course. You can serve it straight from the pan
Provided by Tom Kerridge
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- To make the Yorkshire pudding, whisk the eggs with the flour until smooth, then gradually whisk in the milk. Season, then add the porcini powder, if using. The batter can be made up to a day ahead and chilled.
- Heat the oven to 220C/200C fan/gas 8, and heat the oil in a 20cm ovenproof frying pan or skillet until very hot. Pour in the batter, transfer to the oven and cook for 20 mins until puffed up and golden. Reduce the oven to 180C/160C fan/gas 4, and cook for 5 mins more.
- In the final 10 mins of the pudding's cooking time, heat the butter in a second frying pan until foaming, then stir-fry the shallots, garlic and mushrooms for 3-4 mins until the mushrooms are golden. Splash in the sherry or wine, if using, and simmer for a minute. Remove from the heat, stir in the parsley and season. Set aside.
- About 5 mins before the Yorkshire pudding is ready, make the poached eggs. Bring a small pan of water to the boil with the vinegar. Reduce the heat to a simmer, crack in the eggs and cook for 2-3 mins until just poached. Remove to a plate lined with kitchen paper using a slotted spoon, and drain. Spoon the mushrooms into the Yorkshire pudding, then carefully top with the poached eggs, season, sprinkle with the extra parsley and serve straight from the pan.
Nutrition Facts : Calories 547 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
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