For the Yorkshire puddings

1. In a large jug or bowl, whisk together the eggs, flour, milk, and salt to make a smooth batter. Then, place it in the fridge to chill for at least 15 minutes before cooking.
2. Preheat your oven to 200°C and grease 2 x cake pans with the vegetable oil. When you are ready to cook the puddings, place the greased tins into the heated oven for five minutes to get really hot.
3. Pour the chilled batter into the super hot, oiled pans and then bake for 30 minutes – without opening the oven –  until cooked through and puffed and golden. Serve with toppings of choice.

For the toppings

1. First, make some garlic butter by mixing the softened ¼ cup butter, garlic and parsley together and set aside until needed.
2. Heat some olive oil in a frying pan and add the sliced onions and cook until beginning to turn translucent.  Add the balsamic glaze and cook on medium heat until soft and jammy, about 20 minutes. Set aside.
3. In a frypan, heat some of the garlic butter on medium heat and then toss in the mushrooms and cook gently until tender. Set aside.
4. Just before your Yorkshire puddings are ready to come out of the oven, it’s time to cook your scrambled eggs. Warm a frypan to medium heat and add 1 tablespoon butter. Meanwhile, lightly whisk 4 eggs and then pour them into the pan, stirring gently to scramble them to your liking.
5. To serve, top each yorkie with heaped spoonfuls of buttery mushrooms, mounds of silky scrambled eggs and a dollop of jammy onion. Garnish with extra garlic butter and fresh parsley. Each yorkie serves 2 people… unless you can’t help yourself.