Black Pepper Popovers Filled With Vermont Cheddar And Herb Scrambled Eggs And Maple-Mustard Glazed Canadian Bacon
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
68
Sourness
35
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Canola Oil1
Salt2 large
Egg (at room temperature)3 cup
All-Purpose Flour1 tsp
Kosher SaltDirections:
1
For the canadian bacon: Whisk the maple syrup and mustard in a small bowl
2
Set aside
3
Heat the canola oil in a large cast-iron pan over high heat
4
Add the Canadian bacon and cook until browned on the bottom, about 3 minutes
5
Flip and brush generously with the maple syrup mixture
6
Cook for another 2 minutes, and then transfer to a platter
7
For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet
8
Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes
9
Season them with salt and pepper, and transfer to a plate
10
Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper
11
Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle
12
Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form
13
Remove from the heat and set aside
14
For the popovers: Preheat the oven to 425 degrees F
15
Generously brush a 6-slot aluminum popover pan with softened butter
16
Place the pan in the oven to heat 5 minutes before you are ready to add the batter
17
Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth
18
The batter should be thin
19
Fill the popover pans less than halfway full and bake for exactly 30 minutes
20
Do not open the oven door while popovers are baking
21
Make the popovers last because they need to be eaten almost immediately once removed from the oven
22
For assembly: Open the popovers and fill each half with a slice of the bacon
23
Top each with the eggs, and a cherry tomato half
24
Serve the remaining tomatoes on the side