A while back, I got some ready-made popovers from East Riding Farm to sample. It’s
a pretty cool idea. Just pop them in the oven for a few minutes to warm them a
bit, and you’ve got popovers.Even cooler, these things come in a few different sizes, including a giant bowl-sized popover that would be good for serving dip or for a family sized popover to share. I have one of those in my freezer, waiting for me to come up with a good idea.
I tried a few popovers plain - you just heat 'em and eat - and then I had the bright idea to fill them each with an egg to make a baked-egg sort of dish. It worked fairly well except that the popovers are all different, so some had larger indents, and some were smaller. Some sat at an angle that made them hard to fill.
I picked out the best and put an egg in each and baked them. I think medium or small eggs might have been a better choice - in most cases, there was some spillage.
Then I had a better idea. Scrambled eggs. With bacon. Like this:
Egg-Filled Popovers
3 large eggs
Pinch of salt
1 tablespoon milk or cream
3 strips bacon, cooked and crumbled
Ground black pepper
Preheat the oven to 350 degrees.
Put the popovers in the outer cups of a 12-cup cupcake pan. Set them in the cups so the top is as level as possible to make it easier to fill with the egg mixture.
In a small bowl beat the eggs, salt and milk until well combined. Add the bacon pieces and stir.
Portion the egg mixture into the popovers. It might look like you have too much filling, but as you fill, some of the egg will seep into the popovers, so you'll have more room to add more.
Grind some fresh pepper over the tops of the egg mixture.
Bake at 350 degrees until the eggs are set, about 18 minutes.
Remove the popover from the pan and serve warm.
