Friday, 3 October 2014

Black Pepper Popovers

I first tasted popover when I had it at The Line.  To me, it was nothing special.  It is a hollow bread like that goes with a savoury dish but later on, I also found out that popover can goes with something sweet too.

Today I chose Black Pepper Popover filled with Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Bacon by Bobby Flay.



I was delighted how it came out.  Just like souffle, it was tall and pretty.



But it refused to pose for me.  :(



What you need


Maple Mustard Glazed Bacon

¼ cup grade B pure maple syrup
1 heaping tbsp Dijon mustard
2 tbsp canola oil

6 slices thick-cut bacon



Cheddar and herb scramble

2 tbsp oil
12 cherry tomatoes, halved
Salt and freshly ground black pepper
12 large eggs
3 ounces grated Cheddar
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh parsely leaves
2 tsp finely chopped fresh tarragon

6 tbsp unsalted butter, cut into pieces

Popovers

10g unsalted butter, melted and cooled, plus more for greasing pans
103g plain flour
164g whole milk, at room temperature
½ tsp kosher salt
½ tsp coarsely ground black pepper
2 large eggs, at room temperature

Method:

For the bacon: 

Whisk the maple syrup and mustard together. Set aside.

Heat the canola oil in a large cast-iron pan over high heat. Add the 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 220°C  

Generously brush a 6-slot aluminum muffin 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.

Note: 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.



As usual I was again too late for my submission for this Bake Along Event.  Nevertheless I still had fun.


2 comments:

  1. This savoury Popovers look yummy with cheese and herb scrambled eggs and maple-mustard glazed bacon ... hearty meal !

    ReplyDelete

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