Bacon egg scramble-stuffed popovers! Ahhhhh heaven. I did the popovers, Jake did the egg scramble. Popovers are one of my favorite things to bake. They are a quick, 4-ingredient carb-y bun that is good with any meal, but we usually do them for breakfast. They remind us of Jordan Pond up in Maine, which is the first place we tried popovers a few years back. My in-laws gifted a popover pan to us, and we've been hooked ever since.
So far we've been in all day, enjoying brunch, blankets and catching up on episodes of Modern Family (I almost cried laughing at Lily's snarky comments from two weeks ago, does somebody need a WAMMM-bulance?!) This afternoon will probably bring us outside to check out how beautiful Boston looks under two feet of snow, then tonight we'll put on the snow pants and ski goggles and hike down to TD Garden for the Bruins game. Faithful season ticket holders we are!
Here are some pictures from the blizzard so far. For everyone in the area, I hope you are safe and warm! For those who want to make some popovers, the recipe is at the bottom of this post.
|7PM - Outside of Corner Tavern on Mass Ave (which was completely packed, by the way!)|
|Quiet night on the roads|
|Looking out the window when I woke up|
BostonSweetie's Popover Recipe - makes 6:
- 2 eggs
- 1 cup of flour
- 1 cup of milk
- 1/2 tsp of salt
- Preheat oven to 450F
- Grease a popover pan, 6 custard cups, or 6 cups in a muffin tin
- Gently beat the two eggs in a medium bowl - don't overbeat! Then add in the rest of the ingredients and mix until smooth.
- Fill each cup about half way, evenly distributing the batter between the 6 cups
- Bake at 450 for 20 minutes, then lower the heat to 350 and bake for another 20 minutes.
Don't open the oven while these are baking- they pop up with the steam and you don't want to mess up the temperature in the oven while they're trying to rise and pop.
Today was the first time I used a cup of almond milk instead of skim milk. We switched milk types on the first of the year, and don't keep cow's milk in the house anymore. They still tasted great, but definitely didn't rise/pop as much as they do with cow milk.
The great thing about popovers is that they are airy in the center and perfect for filling with anything! This morning we filled them with butter and a scramble of eggs, bacon, peppers and onions. We also love mixing butter and jam, or cream cheese and jam.