Stuffed Cheese Popovers

stuffed cheese popovers
Popovers stuffed with Vermont Cheddar & Herb Scrambled Eggs

Many years ago, another lifetime almost, I was a representative for my employer on a trade organization. Twice a year there would be a two or three day meeting at a law office on K Street in Washington, DC. Dress was suit and tie. One of the benefits was at least one dinner at a very nice restaurant and one such memorable occasion was where I had my first popover, which has led to today’s stuffed cheese popovers.

The Popover Journey

The BLT Restaurant is a high-end steakhouse that serves Gruyère popovers to their guests. Along with the basket of popovers came a small recipe card, which I pocketed before even finishing the first one. I still have that card!

BLT Restaurant Gruyère popover recipe card front
The front of BLT Restaurant Gruyère popover recipe card
BLT Restaurant Gruyère popover recipe card
The inside of BLT Restaurant Gruyère popover recipe card

Not long after returning home, I bought a popover pan and set out to make my first batch. I followed the directions carefully as I had read popovers are finicky but they came out perfectly. I, along with my wife and son, devoured them within minutes. This is good because they are at their best shortly after coming out of the oven. Popovers have only been made a few times since, most recently right at the start of the pandemic. To prevent my wife and I from eating all of them some were taken to a neighbor we had not yet met.

King Arthur Baking Company

King Arthur Baking Company Popover recipe
King Arthur’s “Light and Crispy Cheese popovers” (photo courtesy of KA Baking Company)

A recent King Arthur Baking Company email included a popover recipe where it mentions that stuffing them with scrambled eggs would make a nice breakfast. The recipe itself does not include this idea, only in the email, so I searched for “scrambled eggs and popovers”. I was not disappointed.

Bobby Flay stuffed Popovers
Bobby Flay’s “Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon” (photo courtesy of Food Network)

The Food Network had a Bobby Flay recipe from which I took the scrambled egg and Maple-Mustard glazed Canadian Bacon recipes. Pulling all the pieces together yields a “Light & Crispy Cheese Popover Stuffed with Vermont Cheddar & Herb Scrambled Eggs, with Maple-Mustard Glazed Canadian Bacon”. Whew!

Stuffed popover with maple-mustard glazed Canadian bacon
“Light & Crispy Cheese Popover Stuffed with Vermont Cheddar & Herb Scrambled Eggs, with Maple-Mustard Glazed Canadian Bacon”

Today I’ll be starting a batch of sourdough bread so be sure to book a stay and enjoy breakfast, whether stuffed cheese popovers or something else equally tasty, with us at The Sidecar Inn Bed & Breakfast.

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