All-Day Breakfast-In-The-Hole

Ingredients

• 1 tbsp olive oil
• 70 g plain flour
• 100 ml milk (I use skimmed but any is fine)
• 1/2 tsp salt
• 8 eggs
• 4 chipolata sausages
• 2 rashers of bacon (I use unsmoked but smoked also works well if you prefer)

Instructions

1. 1

   Pre-heat your oven to 220ºC/200ºC fan.

2. 2

   Put ½ tsp of olive oil into each hole of a 6-hole muffin tin. Put the muffin tin into the oven to get the oil really hot while you make the Yorkshire pudding batter.

3. 3

   Put the plain flour (70g), milk (100ml), salt (½ tsp) and 2 of the eggs into a large bowl and whisk until smooth (don't worry if there's a couple of little lumps).

4. 4

   Cut each of the chipolata sausages into three pieces and cut the bacon into bite-sized pieces.

5. 5

   Remove the tray with the hot oil from the oven and working quickly (but carefully) put two pieces of sausage and a few pieces of bacon into each hole and then evenly distribute the batter between the 6 holes.

6. 6

   Return the tray to the oven for 18 minutes.

7. 7

   Remove the tray from the oven and crack an egg into each of the 6 puddings (you may find it easier to crack them into 6 cups and then pour them in, rather than cracking them directly into the puddings).

8. 8

   Return the tray to the oven for 6-7 minutes until the egg whites are cooked through.

9. 9

   Serve. The sausage a bacon may stick a little to the tray, if they do, run a knife around the edge and you should find they pop out easily.