Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 75 minutes

Ingredients

Yorkshire Pudding:
Cooking spray, for greasing muffin cups
8eggs, at room temperature
2 2/3cups water, at room temperature
1 pkg (454 g)Dr. Oetker Yorkshire Pudding Mix
Florentine Filling and Eggs:
60 mLolive oil
454gfresh baby spinach
1/2 tspsalt
30 mLdistilled white vinegar
24eggs
Hollandaise Sauce:
150 gDr. Oetker Hollandaise Sauce Mix
1.125 Lcold water
340 gsalted butter, softened
Assembly:
350 gfresh tomatoes, diced
24bacon, cooked and crumbled

Directions

  1. Yorkshire Pudding: Preheat oven to 400°F (200°C). Generously grease 24 muffin cups with cooking spray; place in oven to preheat.
  2. Beat together eggs with water; whisk in Yorkshire Pudding Mix until smooth.
  3. Using 1/4 cup (60 mL) measuring cup (# 16 scoop), spoon into hot muffin pan.
  4. Bake for 20 to 25 minutes or until golden.
  5. Florentine Filling and Eggs: Heat oil in large skillet, set over medium heat. Add spinach and season with salt. Cook for 5 to 8 minutes or until just starting to wilt and soften.
  6. Fill large rondeau or saucepan with enough water to come 8 cm up side of pan; stir in vinegar and bring to simmer over medium heat. Stir vigorously to create vortex. Break 1 egg into small dish. Holding dish just above simmering water, slip egg into water. Repeat with three eggs. Cook for 3 to 5 minutes or until whites and yolks are set. Remove eggs with slotted spoon; place on paper towel¬–lined plate. Repeat five times.
  7. Hollandaise Sauce: Mix Hollandaise Sauce Mix and cold water in saucepan. Bring to boil over medium heat, stirring frequently. Reduce heat; simmer, stirring occasionally, for 2 to 3 minutes. Add butter; mix for 2 to 3 minutes or until smooth.
  8. Assembly: Fill each Yorkshire pudding with 16 mL (# 60 scoop) spinach, 16 mL (# 60 scoop) tomatoes and and 1 slice crumbled bacon topped with 1 poached egg. Drizzle with 60 mL (# 16 scoop) Hollandaise Sauce.