BREAKFAST POPOVERS
As well as being super-quick and tasty, cottage cheese, eggs and ham all give us satiating protein, helping our muscles to repair and recover and helping to keep us full till lunch.
Provided by Jamie Oliver
Categories Breakfast Everyday Super Food Mushroom Tomato Eggs Brilliant breakfast recipes
Time 10m
Yield 2
Number Of Ingredients 11
Steps:
- Place the flour in a bowl and beat well with the egg and cottage cheese.
- Finely chop the ham, tomato and mushrooms, and stir through the mixture with a good pinch of sea salt and black pepper.
- Put a large non-stick frying pan on a medium-low heat. Once hot, put heaped spoonfuls of the mixture into the pan to give you six popovers. Leave them to get nicely golden for a few minutes, then flip over and gently flatten to 1cm thick with a palette knife.
- Once golden on both sides, remove the popovers from the pan for a moment, then turn the heat off.
- Finely grate the Parmesan into the pan to melt. Place the popovers on top, wait for the Parmesan to sizzle and go golden from the residual heat of the pan, then use your palette knife to gently push the cheese towards each popover.
- Once the crispy popovers can be easily prised away from the pan with your palette knife, bang them out on to a board.
- Swirl some chilli sauce through the yoghurt, toss the rocket in a squeeze of lemon juice and serve both on the side, then enjoy!
Nutrition Facts : Calories 189 calories, Fat 9 g fat, SaturatedFat 4 g saturated fat, Protein 15.1 g protein, Carbohydrate 11.8 g carbohydrate, Sugar 4.3 g sugar, Sodium 0.9 g salt, Fiber 2.5 g fibre
POPOVERS
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.
- Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)
- Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
BREAKFAST POPOVERS WITH ITALIAN SAUSAGE
Provided by Giada De Laurentiis
Time 55m
Yield 12 popovers
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
- Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
- Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
- Place the popovers on a platter and drizzle with maple syrup.
POPOVERS- SWEET FOR BREAKFAST
This is a good sweet bread type of popover developed from a lot of trial and error to copy one from a hospital years ago!! We make them almost every weekend, very quick to make due to no heat up time for oven!!
Provided by marna
Categories Quick Breads
Time 29m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in 4 cup measuring bowl in microwave.
- Then add eggs, vanilla and milk, beat with whisk until just combined.
- Add flour, sugar and salt all at once, beat until combined, but may still have a few lumps.
- Generously spray butter flavor Pam on a 12 cup muffin pan.
- Pour mixture into muffin pan, each about 1/2 full.
- Place into COLD oven on bottom rack, remove other rack to allow for popping!
- Set oven to 425 degrees and bake for 20 min, turn off oven, open and close door for a quick cool off, then allow to set for about 5 more minutes in the off oven.
- They will be soft on the inside, brown on the outside.
- Enjoy with lots of honey!
POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 5
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.
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- In a medium bowl, whisk together the milk and eggs. Add the flour, salt and powdered sugar and whisk briefly to incorporate the dry ingredients. There may still be small lumps throughout the batter, which is fine; do not overmix.
- Fill each cup of the popover tin with 5 tablespoons of the batter. Bake until the popovers are very puffed and rise above the top of the tin by 3 inches, about 30 minutes. Immediately turn the popovers out of the pan and serve warm.
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