Whether you harbor a passion for eggs that fuels your mornings or are simply an admirer from afar, you’ll want a copy of The Perfect Egg. It’s got recipes for any time of day and many kinds of egg lover. Whether you prefer sweet and custardy, buttery and fried, or boiled and stuffed, there’s a treat with a golden yolk in there for you. Eggs are an essential part of baking, so try this perfect savory popover recipe full of creamy Havarti cheese and grassy, herbal dill.
Popovers intimidate most people. They rise up. They collapse. It’s stressful. We understand. These popovers will hold their shape for quite a while before collapsing, and even after they do, they will taste every bit as custardy and delicious as the moment you pulled them from the oven. Havarti and dill are our choice for making them special, but feel free to put your own signature on them by substituting your favorite combination of cheese and herbs. To bake the popovers in a standard muffin pan instead of a popover pan, butter and fill 8 muffin wells and reduce the baking time by 3 to 5 minutes, both before and after lowering the temperature.
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 cup havarti cheese, shredded
- 1 tablespoon fresh dill, minced
- 2 eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- Preheat the oven to 450˚F. Brush a 6-cup popover pan with 1 tablespoon of the butter.
- Toss together the cheese and dill in a small bowl and set aside. Whisk together the eggs, milk, the remaining 2 tablespoons of butter and the salt in a bowl, mixing well. Stir in the flour until only a few lumps remain.
- Set aside 6 tablespoons of the batter. Divide the remaining batter evenly among the prepared popover cups, filling them each half full. Sprinkle the cheese-dill mixture evenly over the batter in each cup, using about 2 teaspoons for each cup. Spoon 1 tablespoon of the reserved batter over the cheese mixture in each cup.
- Bake for 20 minutes, then lower the temperature to 350˚F and continue baking for about 15 minutes longer, until the popovers are puffed and golden brown.
- Let the popovers rest in the pan for about 5 minutes before unmolding. Serve warm.
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