Baked Egg in Yorkshire Pudding

This past Christmas, we had some leftover Yorkshire puddings. This recipe makes good use of the leftovers, and it looks and tastes great, if I say so myself. Baking the Yorkshire pudding twice makes the Yorkshire pudding crispy and stiff enough to lift by hand. Here is the recipe for the Baked Egg in Yorkshire Pudding.

Ingredients

• Yorkshire puddings
• Salt and pepper to taste
• Bacon (1 per basket)
• Egg (1 per Yorkshire Pudding)
• Optional: Chives

Instructions

This recipe is designed to be made with pre-made Yorkshire pudding. I used Gordon Ramsey's Yorkshire Pudding recipe:

1. Pre-heat the oven to 375 degrees F. 
2. Place the Yorkshire puddings into oven-safe containers, and place containers onto a cookie tray. I chose to put a half inch of water in the tray which steamed up the oven and prevented the eggs from drying out. 
3. Place one bacon strip into each Yorkshire pudding. I chose to loop the raw strip around inside the pudding but you can also pre-cook the bacon in the microwave if you prefer not to eat the rendered bacon fat.
4. Once the oven has reached the correct temperature, place the tray into the oven for 15 minutes or until the bacon is almost cooked. 
5. Take the tray out, and put one egg into each pudding over the bacon. Place the tray back into the oven and cook for 10 minutes for soft-boiled yolks. I cooked mine for 12 minutes, and the yolks were almost fully done when they came out. 
6. Take the Yorkshire puddings out, and sprinkle salt, pepper and chives over top. Let cool. The Yorkshire puddings should be crispy enough to hold by hand.