Peppered Popovers
Crispy, golden and beautifully puffed makes Peppered Popovers perfect for tearing apart and dunking or drowning in warm gravy, and I think it’s safe to say that most of us know popovers solely as gravy catchers.
Ingredients
Cooking Instructions
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Pour 1/2 teaspoon of Canola Oil (2 Tbsp) into bottom of 12 regular size muffins tins. Place in oven and allow to heat for 5 to 7 minutes.
step 3
In a large bowl, whisk Eggland's Best Classic Eggs (3) until smooth.
step 4
Add 2% Reduced Fat Milk (1 cup) and whisk until combined. Add Unsalted Butter (4 Tbsp), Italian Flat-Leaf Parsley (1 Tbsp), Freshly Ground Black Pepper (1 tsp), Salt (1/2 tsp), Ground Nutmeg (1/2 tsp), All-Purpose Flour (2/3 cup) and whisk until smooth, approximately 30 seconds.
step 5
Remove muffin tins from oven and fill each with approximately 3 to 4 tablespoon of batter (about 1/2 full). Return to oven and bake for 18 minutes until puffed and starting to brown.
step 6
Reduce heat to 350 degrees F (180 degrees C) and continue to bake for an additional 12 to 15 minutes.
step 7
Remove from oven and serve immediately.
