Light as air Yorkshire puddings (popovers) look impressive, but are no more effort than whipping up a stack of pancakes for breakfast. This savoury version holds a melting tomato and mozzarella interior beneath a perfect baked egg. A bright avocado and tomato sauce topping makes it pop – no pun intended.
Topping & Assembly
Preheat oven to 450ºF.
In a large bowl, whisk eggs and milk until combined. Whisk in salt, nutmeg and flour. Set aside.
Divide oil amongst a 12-cup muffin tin or popover tin.
Place oiled muffin tin in oven until extremely hot and fat is smoking, about 5 minutes. Carefully remove from oven and ladle approximately ¼ cup of batter into preheated muffin tin.
Bake puddings for 20 to 25 minutes, until puffed and golden brown. Remove from oven.
Lower oven temperature to 375ºF.
In the hole of each pudding, place a piece of tomato and bocconcini. Crack in an egg.
Bake for 25 minutes, until egg whites are set and yolks are still slightly runny.
In a small bowl, stir avocado, green onion, salt, chili flakes, lemon juice and olive oil.
Using a butter knife, remove puddings from muffin tin and transfer to a serving plate. Top with avocado mixture. Serve immediately.