From Taste of Home · · 1m 30s
Popovers Stuffed With Cheesy Scrambled Eggs
A contest-winning breakfast that looks like brunch out but runs on flour, milk and eggs.
In brief
A contest-winning breakfast that looks like brunch out but runs on flour, milk and eggs. Get the buttered pan screaming hot before the batter goes in. That blast of heat is what makes a popover puff hollow enough to stuff. Originally reported by Taste of Home.
Scrambled eggs, dressed up
Jolene Martinelli of Fremont, New Hampshire wanted something better than toast under her eggs. A popover pan spotted in the cabinet gave her the answer.
“Popovers look fancy, but they are actually very simple to make.”
Two short lists
The popovers need 3 eggs, a cup of whole milk, a cup of flour, salt and 3 tablespoons butter. The filling needs 6 eggs, a cup of shredded pepper jack, butter, water, salt and pepper.
Heat the pan first
Oven to 450. Butter each cup with half a teaspoon, then slide the empty pan into the hot oven while you mix. Six 6-oz custard cups on a baking pan work too.
Whisk, do not overbeat
Melt the remaining 2 tablespoons butter and whisk it with the room-temperature milk and eggs. Beat in flour and salt just until smooth, then stop.
“Beat in flour and salt until smooth (do not overbeat).”
Bake hot, then lower
Fill the hot cups half full and bake 15 minutes at 450. Drop to 350 for another 15 to 20, until very firm, then prick each one so the steam escapes.
Fold the eggs, fill, serve
Pull the setting eggs across the pan into big soft curds, add the pepper jack, then spoon them into the hot popovers right away. Chives or parsley on top if you like.
The key point
Get the buttered pan screaming hot before the batter goes in. That blast of heat is what makes a popover puff hollow enough to stuff.
