The weather today is absolutely gorgeous here in the Okanagan. Spring is definitely here and we’ve spent a goodly portion of this morning outdoors. As a matter of fact, I decided it was warm enough to have our lunch outside, the first time this year we’ve done that. On today’s lunch menu was scrambled eggs, bacon, an orange and Orange-Nutmeg popovers.
Popovers are something I’ve not made often; they’re so similar to Yorkshire puddings that I’ve never seen the need to make them. That said, I had a book on hand that I’d borrowed from the library, “Savory Baking” by Mary Cech, and one of the recipes that piqued my interest was the Orange-Nutmeg Popovers. What clinched it was the statement, “…serve next to soft scrambled eggs…”. Scrambled eggs are a favourite around here at any time so I thought, “Why not?”
They were a huge hit with John! The subtle flavours of the orange zest, the nutmeg and the bite of the pepper were a lovely complement to the scrambled eggs. We’ve decided that this recipe is a definite keeper; we’ll be making these again and possibly switching up the flavours now and then (we’re thinking aged cheddar and dill perhaps, or some other interesting combination).
I think John’s already looking forward to next weekend, hoping I’ll make these again!
from “Savory Baking” by Mary Cech
- 3 eggs, at room temperature
- 1 cup whole milk, at room temperature
- 3 tbsp butter, melted
- 1 cup flour
- 1 tsp salt
- 1 tsp freshly grated nutmeg
- 1 tsp freshly ground pepper
- zest of one large orange
- about 1 tbsp bacon fat or vegetable oil
Put the eggs, milk, and butter in a blender and mix on medium speed for 5 seconds. Add the flour, salt, nutmeg, pepper, and orange zest. Mix for another 15 seconds. Let the batter rest at room temperature for about 45 minutes.
Preheat the oven to 375ºF. Divide the bacon fat or vegetable oil among 6 popover tins or muffin tins and place in oven while it is heating. When the oven reaches 375º, remove the tin from the oven and divide the batter between the cups. Center the muffin tins in the oven and bake for 30 minutes, or until they are firm and golden on the outside. Remove from the oven and prick each popover with a small knife to allow the steam to escape. Remove from muffin tins. Best served hot from the oven.