It's Popover Time: Brunch Like a Pro
Homemade Popovers will bring the WOWs to your weekend brunch.
We first came across Popovers at the aptly named Popover Cafe in New York one weekend. An American variant on a Yorkshire pudding, this tasty treat brings pomp to a savory breakfast.
Popovers are a light pastry dish that date back to the 1850s in New England, a Northeast region of America. Popovers are usually served as a savory breakfast, with butter, salt and an assortment of jams to add some morning sweetness. The light, airy pastry "pops" over your muffin tin while cooking, adding a fun twist to your breakfast.
Dirty Clean Food sells all the key ingredients needed for making popovers, including local pasture raised eggs from Ewen & family from Unison Farms, freshly milled flour from Miller & Baker, and fresh whole cream milk from our friends at Bannister Downs. The recipe is easy - prepped in 5 minutes - and only requires a mixing bowl, an oven, muffin tins, and a wee bit of paying attention for the "pop" while baking .
⬇️Read on for recipe & ingredients
Taste the Pasture Raised Difference
The pasture-raised eggs used in this recipe are sourced from Ewen Nettleton and family at Unison Farms near Boyanup in WA's southwest.
Ewen has been a trusted and high quality regen farming partner with Dirty Clean Food for many years, working closely with Blythe at Runnymede and Jeff at Southampton before building out his own magnificent regen farm at Unison.
Unison's commitment to conscious farming practices not only ensures the welfare of his poultry but also contributes to soil health and biodiversity.
Made fresh using pasture raised eggs , Miller & Baker Flour and produce from dirtycleanfood.com.au
What You'll Need
Ingredients
Recipe serves 4 eaters
Popover Ingredients
- 6 pasture raised eggs from Unison Farms. Leave eggs in warm water for 5-10 minutes while you get out the other ingredients and pre-heat your oven.
- 2 Cups Full Cream Milk, let sit at room temp for ten minutes for best results
- 2 Cups White Baking Flour
- 1T butter for recipe, additional butter as needed for preventing sticking
- 1tsp Lake Deborah Salt
Recommended Toppings:
- Butter, salt, seasonal fruit jam :
Suggested sides (optional, popovers can stand alone!):
- Rib Bacon
- Scrambled Eggs
- Fresh Cut Fruit
Shop the Recipe
Instructions: Easy to Make, Timing is Everything
Prep the Popovers:
- Place eggs submerged in warm water
- Preheat your oven to 230C
- Prep your muffin pan with melted butter generously in the muffin craters and the borders to prevent sticking. Many recipes advise a spray but we don't play that at Dirty Clean Food. We also don't judge - and the fact is that these are tender little guys so you want to ensure you have non-sticked your muffin tin thoroughly using your preferred method.
- Melt butter for recipe, set aside.
- Crack eggs into large mixing bowl.
- Pour whole milk (aka full cream milk ) into the same bowl.
- Add 1tsp salt
- Mix thoroughly with whisk so that eggs, milk and salt are blended with no runny streaks of yolk.
- Add 2C baking flour all at once
- Stir in with whisk, blend enough that no chunks of flour remain.
- Be sure to scrape down the sides and bottom of bowl, where chucks of flour may try to hide, while you mix.
Cooking the Popovers
- First, make sure your over is up to temp. 230C.
- 'Pro' Tip: We strongly recommend putting your buttered (or nonstick sprayed) muffin tin in the oven while you prep the batter so that it is hot when you fill it.
- Pour the popover batter into the muffin tins, filling about 2/3 of the way - leave some room for the pop!
- Confirm your oven is back at 230C. Then place your popovers in the oven for 12-15 minutes
- Note - Once you put the popovers inside you can NOT open the oven again.
- Every oven has a personality of it's own, so you will want to make sure you keep track of the time, and ideally you have an oven where you can peak in without having to open it.
- You will see the popovers start to pop after about 12 minutes and usually not longer than 15 minutes.
- When you see this, turn the oven temp down (without opening the oven) to 175C.
- Cook for another 5-10 minutes. At this point you will need to watch the popovers to avoid overcooking them.
- Note - You may very well go to Dr. Internet and see recipes telling you longer cook times at both of these stages, most often 20 minutes in stage 1 and 15 minutes at stage 2 In our experience, getting the timing right is an art form that can vary by oven. Blindly following the time on these recipes can be.... deflating
- VIP TIP: Have everything ready to eat, table set, etc -> including your family near the table. Once you pull out the popovers, you have a limited time for a "wow" effect. Don't waste that time running around your house gathering eaters .
- When the popovers look ready, take them out of the oven and serve directly or place in a nice wooden bowl and serve immediately.
- Popovers will taste great with butter and salt, or add some fresh season jam for a bit of sweetness.
- Recommended sides include sausage and bacon or fresh-cut fruit.... and Coffee.
