Let’s face it, we all try to avoid breakfast on T-Day, in anticipation of the huge, gluttonous feast we plan on consuming later in the day, but if you are like me there is no way you will make it until then without any sustenance, especially as all those heavenly aromas waft through the air, igniting your hunger. Besides, as a host to those overnight guests I feel bad if I don’t offer up something for breakfast.
These popovers fit the bill quite nicely. They are light, but flavorful. Just the thing one needs to just take the edge off of the hunger until dinner is ready. If you have a full house consider doubling or tripling this recipe as they go quickly. Also serve immediately as popovers are best when still steaming hot.
I chose to use sage in these popovers as a little preview to the dinner ahead, but you could substitute out any herb you like. Both rosemary and thyme make nice additions.
Not many people own popover pans any more so I made these in muffin tins. If you have popover pans feel free to use them though you might have to add just a few minutes to the final cooking and you might not get 12 popovers out of the recipe.
2 each eggs
1 cup flour
1 cup milk
1 Tbsp. melted butter
1 Tbsp. fresh sage, finely chopped
1/2 tsp. salt
Heat oven to 450F. Generously grease muffin tin. In medium bowl beat eggs slightly. Blend in remaining ingredients just until smooth. Fill cups about half full. Bake at 450F for 15 minutes then reduce heat to 350F and bake for 15-20 minutes longer or until golden brown. Makes 12 popovers.