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  • Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Photo: Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

MAPLE-MUSTARD GLAZED CANADIAN BACON:
  • 1/4 cup grade B pure maple syrup
  • 1 heaping tablespoon Dijon mustard
  • 2 tablespoons canola oil
  • 6 slices thick-cut Canadian bacon
VERMONT CHEDDAR AND HERB SCRAMBLE:
  • 2 tablespoons canola oil
  • 12 cherry tomatoes, halved
  • Salt and freshly ground black pepper
  • 12 large eggs
  • 3 ounces grated aged white Vermont Cheddar
POPOVERS:
  • 1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
  • 3/4 cup all-purpose flour
  • 3/4 cup whole milk, at room temperature
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 large eggs, at room temperature
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Directions

For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.

For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.

Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.

For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.

Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.

For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

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5

Newest Ratings and Reviews

Read all 1 reviews

  • on January 27, 2013

    Flag

    The important part of this recipe, and therefore the review, is the popover recipe. I've made this one twice to put it to the test and it seems to be a foolproof recipe for perfect popovers. They have a nice balance of a soft eggy interior, a large hollow interior, and good crisp but not tough outer shell. That's pretty much everything you want in a popover. For this recipe, and a few others, the black pepper is wonderful, but if you are making them for dessert popovers or peanut butter and jelly ones for the kids, just leave the pepper out. This should be the only popover recipe you need. I'm not sure if it was mentioned on the show, but the recipe says to use milk and eggs at room temperature. This is critical for good popovers.

    The eggs, cheese, and all that can be changed up just about any way you want and this recipe is still good. I love bacon and egg in mine..........

    people found this review Helpful.
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