Best Ham And Gruyere Cheese Black Pepper Popovers Recipes

GRUYERE BLACK PEPPER POPOVERS

Steps:

• Preheat the oven to 450°F and place a 6-cup popover pan inside.
• Combine the eggs, milk and butter in a blender and blend for 15 seconds to combine. Add the flour, salt, and pepper and blend for another 15 seconds, scraping down the sides of the blender, if necessary. Add the cheese and fold in with a Flexible spatula.
• Remove the hot pan from the oven. Grease it with nonstick cooking spray or brush with melted butter.
• Evenly pour the batter into the cups; each one will be about 2/3 full.
• Bake for 15 minutes and reduce the heat to 350°F and bake for another 15 minutes. Do not open the oven for the entire baking period.
• Remove the popovers from the pan and transfer to a wire rack as soon as you take them from the oven. They should slip out easily, but if they do not, run a small paring knife around the edges of each popover. Jab each one with a small paring knife, to release steam.
• Popovers are best eaten the day they are made and ideally within minutes of being pulled from the oven.

GIANT CHEESE POPOVERS

Steps:

• Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
• Sift together flour and salt onto a piece of parchment paper; set aside.
• In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
• Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
• Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
• Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.

BLACK PEPPER AND GRUYERRE POPOVERS

Steps:

• Preheat oven and popover pan to 400°F
• Combine all ingredients in a food processor. Process the mix for 30 seconds.
• Divide 1 tsp room temperature butter between the 6 popover tins.
• Pour the batter immediately into the pans. It should come at least halfway up the pans.
• Bake them for 35 minutes.
• Enjoy!

SIZZLING HAM AND GRUYèRE OMELET

Steps:

• Using a whisk or a fork, beat the eggs in a small bowl until frothy.
• Heat the butter in an 8-inch nonstick skillet over medium heat. Add the ham and sauté for 1 minute, or until crisp.
• Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs over the ham. Let the eggs cook and set for about 5 seconds.
• Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 20 seconds, or when the eggs look cooked but are still moist, sprinkle the omelet with the Gruyère cheese.
• Using the spatula, fold the omelet in half. Cook the omelet for another 30 seconds, or until the cheese is melted. Tip the pan over a serving plate so that the omelet slides onto the plate bottom side up.

HAM AND GRUYERE CHEESE BLACK PEPPER POPOVERS

Steps:

• 1. Preheat the oven to 350F. Grease the popover pan really well....I use coconut oil.
• 2. In separate bowl using a whisk....combine until smooth.....eggs, milk, salt, MELTED butter and flour. Mix, mix, mix until it is smooth.
• 3. In a small skillet, heat oil on medium low. and saute the shallot or onion for a few minutes In another bowl, beat the eggs, add in the ham or other breakfast meat and the cheese (You can use any cheese you want). Scramble and remove from heat.
• 4. Spoon 3/4 full of popover batter into popover pan. Spoon in 1/4 cup of the egg and ham mix..
• 5. BAKE for 33 minutes.