Serves: 3
Preparation time: 15 mins
Cook time: 20 mins
For the Yorkie
1. Whisk the milk and eggs together until smooth.
2. Fold in the eggs gradually.
3. Place oil in pan and place in hot oven 210C.
4. Allow to get smoking hot before use.
5. Carefully pour approx. 150ml of the batter mix on to the hot oil.
6. Bake in oven 12mins until a deep golden brown.
For the Filling
1. Slice mushrooms, onions, and fry in hot pan with the rapeseed oil, cook 3 – 5 mins until.
2. Add halved tomatoes and crushed garlic.
3. Fry for a further few minutes.
4. Deglaze the pan with balsamic vinegar.
5. Finish with cream and fresh herbs.
6. Spoon the mixture into the cooked Yorkie.
7. Make a well in the vegetables and crack an egg into the centre.
8. Cover with grated cheese.
9. Return to the oven 180C for another 5-8 mins.
10. Cook until cheese is golden brown and the egg has set.
11. Serve with toasted Bread and some fresh salad leaves.
For the Yorkie
140g Plain Flour
4 whole eggs
200ml milk
100ml rapeseed oil
For the Filling
100g Mushrooms
1 Onion
1 Garlic clove crushed
1-2 tbsp Soft Herbs
Splash of Balsamic vinegar
Salt & Pepper to taste
2 tbsp Rapeseed Oil
100ml Double cream
50g Grated Cheddar
1-2 Eggs
