Custardy Popovers

Another one of my favorite go-to breakfasts are popovers. The beautiful golden color and warmth of the steamy, slightly eggy pop makes them perfect for the gray mornings I've been having in London recently. These steamy popovers are a wonderful way to warm up the house after a cold winter night. I love to put jam or butter on them, but there are tons of options, nutella, peanut butter, eggs, cheese, clotted cream, fresh herbs, and even lunch meats would make these little guys divine. It's a simple way to treat yourself (or a house guest) in the morning to a fab breakfast. They take little preparation but really are show stoppers that always taste as if they are made with love.


Custardy Popovers - Recipe by Mollie Katzen from The Moosewood Cookbook

Ingredients (makes 12 popovers)

• 2 to 3 Tbsp melted butter, for the 12 space muffin pan (alternatively I love giant pops in a jumbo 6 space muffin pan)


• 2 - 4 large eggs


• 1 1/4 c milk


• 1 1/4 c flour


• 1/2 tsp salt


• Optional: Fresh herbs or grated cheese

Directions

Preheat the oven to 375. Brush butter on the inside of the muffin pan. Mix together the eggs and milk (more eggs=more custardy pops). Add the flour and salt, and whisk until well blended.  It's perfectly okay if there are a few lumps. Now is the time to add herbs or cheese if you want them baked inside the popovers (I like chives or grated parmesan, but often I use nothing). Fill each muffin cup about 1/2 to 2/3 full.  Bake 25 minutes if using 2 eggs, 30 minutes for 3 eggs, and 35 minutes for 4 eggs. Do the best you can in not opening the oven baking (cooling of the oven might deflate the perfect pops). Remove the popovers from the pan immediately, and prick each with a fork to let the steam escape to keep the popover shape. Serve immediately.

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