Maple Bacon Popovers Recipes

MAPLE BACON POPOVERS RECIPE

Steps:

• 1. Preheat oven to 425 degrees with oven rack in lower third of oven. Cooked chopped bacon in a medium nonstick skillet over medium-high, stirring occasionally, until crisp and golden, 5-7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool slightly in skillet, about 5 minutes, pour into a small heat proof bowl. 2. Add 2 T. Melted butter to drippings: stir to combine. Spoon 1 t. Drippings mixture into each cup of a 12 cup popover pan or large muffin pan. (Discard any remaining drippings mixture). Place pan in oven to heat. 3. Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 2 T, butter in a large bowl. Gradually whisk flour mixture into egg mixture until almost smooth: fold in cooked bacon. Transfer batter to a 4 C. Spouted measure cup. 4. Carefully remove hot pan from oven. Pour batter into popover cups, filling each 2/3 full. Bake in preheated oven until popovers are puffed and golden brown, 18-20 minutes. Lightly brush tops with additional maple syrup. Remove from pan and serve immediately.

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.

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.