An unusual treat for breakfast or brunch when topped with creamy scrambled eggs. This makes approx 12, any that you don't eat can be frozen and then reheated in a hot oven straight from frozen in about 5 minutes. Feel free to change the choice of soft herbs
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Ingredients
- 2 eggs
- plain flour - same weight as the eggs out of their shells
- milk - same weight as the eggs out of their shells
- pinch salt
- 2 tbs Parsley chopped
- 2 tbsp chives chopped
- 1 tbsp tarragon
- Beef dripping, duck or goose fat for greasing the muffin tin
Equipment
- 12 hole muffin tin
Instructions
- Using the formula of whatever the eggs weigh, you use the same quantity of flour and milk. In a bowl, add the flour. Whisk in the milk and eggs and a pinch of salt. It doesn't matter if it's a bit lumpy. Tip in the herbs and stir them through the batter with a fork. Put in the fridge to chill for at least an hour or overnight.
- Preheat the oven to 220C fan. Brush your chosen fat into each hole of the muffin tin and put in the oven to heat for at least 5 minutes. It should be smoking hot. When hot, our about a couple of tablespoons of batter into each hole, and place in the oven for 10 minutes.
- Remove from the oven and keep warm. Make some lovely creamy scrambled eggs (watch the video) and serve on top of the popovers
Nutrition
Calories: 48kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 15mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 157IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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