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!
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
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.
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!
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.
