Bacon And Black Pepper Popovers Recipes

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON

Steps:

• 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.

BLACK PEPPER-ASIAGO POPOVERS

Steps:

• Preheat a 12-cup muffin pan in a 425 degrees F oven for 15 minutes.
• Meanwhile, whisk together the eggs, milk and melted butter. Whisk in the flour and 1 teaspoon each salt and pepper; let rest 10 minutes.
• Generously brush 8 of the muffin cups with the vegetable oil. Fill the 8 cups with the batter and top with the cheese. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the tops are browned and puffed, 14 to 18 minutes.

POPOVERS

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

BACON POPOVERS

Steps:

• In a large bowl, combine flour and salt. Combine the eggs, milk and oil; whisk into the dry ingredients just until blended. , Using a 12-cup muffin tin, grease and flour five alternating cups. Fill two-thirds full with batter. Sprinkle with bacon. Fill empty cups two-thirds full with water. , Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake).

BACON AND BLACK PEPPER POPOVERS

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Sprinkle bacon over batter-filled popover cups; sprinkle with freshly ground pepper. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

BACON POPOVERS

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon until crisp.
• Drain, reserving 1 tablespoon drippings.
• Using 1/2 teaspoon butter for each cup, grease the bottom and sides of six cups of a popover or muffin pan.
• Mix eggs, milk, and oil or bacon drippings.
• Add flour and bacon and beat until mixture is smooth.
• Fill the prepared cups half full.
• Bake for about 40 minutes or until very firm.
• Remove popovers from oven and prick with a fork.
• Serve hot.

BACON PARMESAN POPOVERS

Steps:

• In a large bowl, beat eggs and milk. Combine flour, cheese and salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes., Preheat oven to 450°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Grease cups of a nonstick popover pan well with some of the bacon drippings; set aside. Stir bacon into batter; fill prepared cups two-thirds full., Bake 15 minutes. Reduce heat to 350° (do not open oven door). Bake until deep golden brown, about 15 minutes longer (do not underbake)., Run a table knife or small metal spatula around edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.