Sunday Brunch: Breakfast Yorkshire Puddings with Roast Beef and Eggs
I’m all about fancy Sunday brunches, without the work. I mean, I think everyone is, that’s why going out for brunch is a thing. But, my favorite thing to do, even more than going out for brunch, is making it at home, but only under very specific circumstances.
- I can’t be hungry because it will lead me to being hangry very quickly.
- It’s best if everything is kind of sort of already done so all I’m doing is putting things together.
Number one is usually taken care of very easily – I’ll just make sure I pre-brunch with a little snack of cereal or leftovers. Speaking of leftovers, they are the key to number 2. If you have leftovers in the fridge (and I hope you do), you can pretty much brunchifiy anything.
I know the whole “put an egg on it” time is over and done with. I get it – in some circles, eggs are overplayed. No one likes it when people puts eggs on things anymore. Or do they!? Because if you put egg on it, I’m there! And if you have leftovers in the fridge and put an egg on it, you better believe that you can call it brunch.
Which leads us to these breakfast/brunch Yorkshire puddings. I had some leftover yorkies in the fridge. I also had leftover roast beef in the fridge because yorkies and roast beef go hand-in-hand. Of course I put an egg on it and called it brunch.
PS – If you want some bonus brunch points, sunny side up quail eggs – their tiny cuteness never fails to impress 🙂
Wishing you a brunch-y Sunday,
eggs and things,
Breakfast Yorkshire Puddings with Roast Beef and Eggs
- oil for the pan
- eggs, quail or regular
- yorkshire puddings (mini ones or classic)
- thinly sliced roast beef
- salt and freshly ground pepper
- fresh thyme, to garnish
- wasabi salt, optional
Heat the oven to 375°F.
While the oven’s heating up, mix together the wasabi and mayo to taste. I like quite a generous amount of wasabi, but a good place to start is 2 tablespoons of mayo to a small dab, maybe about 1/4 teaspoon. Add wasabi in small amounts until the mayo is creamy will a hint of wasabi.
Make sure all your quail eggs are prepped and ready (see note). In a non-stick skillet, heat up a bit of oil over medium heat. When the oil is hot, tip the quail eggs in and cook until the whites are set and the yolks are runny, 1-2 minutes. Use a small offset spatula to scoop them off the pan and set aside. If you like, you pop them into the oven while the Yorkshires are warming up, but they may be more of a medium sunny side up egg rather than soft.
Place the Yorkshire puddings on a tray and toast for 5 minutes. Remove from the oven and spread on mayo, to taste. Top with a generous amount of thinly sliced roast beef, a sunny egg, a sprinkle of salt and pepper and some fresh thyme. When everything’s assembled, enjoy immediately!
Note: Quail eggs don’t crack like regular eggs so it’s best to prepare them all before you start cooking. To open quail eggs, use a sharp paring knife to carefully saw off the top of the shell. Quail egg membranes are thick and cracking them on the counter usually doesn’t cut it. Pour out the eggs into tiny bowls and line them up, ready to cook.