In Good Taste Recipe: Breakfast Popovers with Scrambled Eggs and Chevre

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Breakfast Popovers with Scrambled Eggs & Chevre

by Josie Ross

1 tablespoon melted butter, plus extra for greasing the muffin cups

3 eggs

1 cup whole milk

1 cup all purpose flour

½ teaspoon salt

Coat the inside of nine muffin cups with melted butter.

Break the eggs into a bowl and mix thoroughly. Add milk, flour and salt. The batter will be a bit lumpy and thin, like loose pancake batter.

Pour the batter into the muffin cups. Place the popovers in a cold oven on the lowest rack. Turn the oven on to 425 degrees F; bake for 25 minutes until golden and puffed- but do not open the oven!

Allow to cool just enough to slice open, fill each popover with scrambled eggs, top with chives and serve.

Scrambled eggs with Chevre

4 tablespoons butter

8 eggs

1/3 cup milk

4 oz chevre, crumbled

Salt and pepper to taste

¼ cup chives, chopped

Melt the butter in a large skillet on low heat. Beat eggs and milk together in a large bowl until well blended. Add to skillet. When eggs are partially set, sprinkle cheese evenly over the top. Just before the eggs are set, remove from heat, sprinkled with salt and pepper. Divide egg mixture among popovers and sprinkle with chives.

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