Cheddar and Chive Popovers

Ingredients

• 4 eggs

• 1 cups of milk

• 1/4 cup (1/2 a stick) of unsalted butter, melted

• 2 cups of flour

• A pinch of salt

• 1/2 teaspoon freshly ground black pepper

• 50 g (1/2 cup) cup of shredded cheddar cheese

• 3 tablespoons chopped chives (green onions also work)

Preparation

1. Instructions Preheat the oven to 450 ºF (230 ºC). Add your popover pan or muffin tray (if you don't have a popover pan this is a good substitute) to the oven to heat for 8 minutes until the pan is hot.

2. In a large bowl whisk the 4 eggs until well combined. Then add in the 1 cup of milk and 1/4 cup of melted butter. Whisk well until it is well blended.

3. Add the 2 cups of flour, pinch of salt, and 1/2 teaspoon of freshly ground pepper to the large bowl. Whisk well until there are no lumps. Then stir in the 50 g of shredded cheddar cheese and 3 tablespoons chopped chives. Use a spatula to fold the mixture together and ensure everything is evenly dispersed. Finally, poor the popover batter into a large liquid measuring cup to make it easy to poor into the popover pans.

4. Place the popover pan on a baking sheet to ensure nothing spills over onto your oven. Then use a cooking spray (I recommend Vegalene) to evenly coat the inside of your popover pan. Place back in the oven for 2 minutes to heat the cooking spray.

5. Bake at 450 ºF (230 ºC) for 15 minutes and then turn the oven down to 350 ºF (175 ºC) and bake for an additional 15 minutes. Be sure to not open the oven while they cook because this can cause the popovers to deflate. You will know they are done because they have puffed up and are a deep golden brown.

6. Let cool in the pan when you remove them from the oven for 10 minutes. Then use a butter knife to go around the edge of the popover and remove from the pan and serve warm. If you are making them ahead, reheat them at 350 ºF (175 ºC) for about 5 minutes before serving.

Notes

• Yield: 12 popovers