Ingredients

• 1 cup all-purpose flour
• 3/4 teaspoon fine salt, divided
• 9 large eggs, divided
• 1 1/4 cups whole milk, divided
• 5 tablespoons unsalted butter, divided
• 1/4 cup chopped fresh chives, divided
• Freshly ground black pepper, to taste

Instructions

1. 1. In a large bowl, whisk the flour with 1/2 teaspoon of the salt. Add 3 eggs and 1 cup milk; whisk until smooth. Stir in 2 tablespoons melted butter. Cover and let the batter rest at room temperature for 30 minutes.
2. 2. In a separate bowl, whisk the remaining 6 eggs, remaining 1/4 cup milk, 2 tablespoons of the chives, remaining 1/4 teaspoon salt, and several grinds of black pepper until combined. Set aside.
3. 3. Preheat the oven to 425°F (220°C). Put 1 tablespoon butter in a 6-cup muffin tin, dividing it evenly among the cups (1/2 teaspoon in each). Place the tin in the oven while it heats until the butter is melted and sizzling.
4. 4. Carefully remove the hot tin from the oven and pour the rested batter evenly into the 6 prepared cups, filling each about half full.
5. 5. Return the tin to the oven and bake for 20 to 25 minutes, until the puddings are puffed, golden, and crisp at the edges. Do not open the oven door during baking.
6. 6. During the last 5 minutes of baking, melt the remaining 2 tablespoons butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and cook gently, stirring often, until softly scrambled and just set.
7. 7. Remove the Yorkshire puddings from the tin, fill each hot cup with scrambled eggs, and garnish with the remaining chives and black pepper. Serve immediately.