Outaouais chef and restaurant owner Marysol Foucault loves eggs. Her Ham and Swiss Mini-Yorkshire Pudding is prefect to share with friends and family, and will challenge your culinary skills. This recipe will win your guests over!
Preheat the oven to 400°F (200°C), with the mini muffin tins in the oven.
On medium-low heat in a small frying pan, start by caramelizing the sliced onion in about a ¼ of the butter. Stir from time to time to ensure that these do not burn, it should take about 10 minutes for them to get golden brown. Set aside.
In a large mixing bowl, with a whisk, mix the flour, eggs, and milk. Add the Swiss cheese, ham, caramelized onion, and thyme. Season with salt and pepper.
Pull the mini-muffin tins from the oven with an oven mitt. Dot each tin with a little piece of butter. With a small ladle, fill each tin with the pudding mix.
Cook in the oven until golden brown, approximately 11 minutes. Serve warm with a bit of grainy mustard.