Hot, fresh Popover with a perfectly poached egg & a thin slice of Cheddar-Jack cheese
These popovers are so incredibly light, crispy and awesome, with a hollow interior, just right for a perfectly poached egg, that you’ll want to blow off the rest of the day just to linger over breakfast, fresh coffee and a newspaper.
They go beautifully with a mushroom, onion and shredded cheddar-jack cheese omlette.
| Ingredients: | ||
| 2 | C | Milk at room temperature |
| 2 | C | All-purpose flour, sifted (measure after sifting). |
| 6 | Large | Eggs |
| 1 | Tsp | Kosher Salt |
| 4 | Tbsp | Butter, melted (for batter) |
| 4 | Tbsp | Butter, melted (for muffin cups) |
Instructions:
- Move oven rack to the lowest position and preheat oven to 425°F.
- Use a brush and liberally coat the inside and top of the muffin cups with melted butter. If you don’t, you’ll never get them out in one piece.
- Place all the liquid ingredients in a blender and blend. Add the flour and salt and blend until completely smooth.
- Place 1/3 Cup of batter into each of12 popover cups and place in oven.
- Bake until crusty and brown, about 20 minutes.
- Reduce oven temperature to 325°F and bake another 10 minutes to firm up the insides.
- Serve hot, with butter and honey.
