Right now, here in this post, we’re pausing – just briefly – with a refreshingly crisp Tom Collins toast to a terrific 3-day Tour de France start in England with a crunching win – again – by Marcel Kittel in London yesterday. And now, on to Le Touquet-Paris-Plage to Lille Metropole in France and Belgium

On the food side of life, it’s been a real thrill finding ways to use both the traditional savory version of Yorkshire pudding and an improvised breakfast version – that I’ve enjoyed everyday since this past Friday.

First, aside from just having savory Yorkshire pudding plain as a side dish to any savory meal – which works just fine, here are some suggested ways to use those puddings:

Actually, this is a combination of sweet(er) and savory ideas – on the left, a split and toasted breakfast Yorkshire pudding topped with homemade peanut butter (bottom left) and almond butter (top left) and a split, toasted savory Yorkshire pudding topped with leftover ground beef and vegetable mix topped with plain yogurt (right).

This version was fun to put together. I’d made some pan cooked cod filets the other day and used that along with cooked vegetables and some cut fresh peach. Great!

Now for some breakfast versions. Here’s breakfast Yorkshire pudding with nut butter and dried cranberries along with freshly cut papaya, strawberry, yogurt, fresh whipped cream, dried fruit and fresh whipped cream – and rocket powered coffee…and whipped cream.

Here’s  breakfast Yorkshire pudding with nut butter and dried cherries and fresh peach, blueberries, yogurt and multigrain cereal.

And then this: breakfast Yorkshire pudding, nut butter with peaches, blueberries, yogurt, whipped cream and toasted dried coconut.

Click the pictures above for the base savory or breakfast Yorkshire pudding – or Tom Collins – recipe.