Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

We recently took a trip to East Coast to see all the fall colors. It was glorious! While there, I was amazed by the foliage, fell in love with the exposed brick so common in New York City and gobbled up the Cheesy Popovers with Chive Butter we had for breakfast at a cozy Inn on Rhode Island!
This post is sponsored by Tomorrow Sleep: Makers of optimal sleep products engineered with 100 years of research for your best tomorrow. Use the code Organic150 to get $150 off any $500 purchase until 12/31/17!

I came home to California inspired to make both the popovers and exposed brick happen at my own house. In other words, it was time to redecorate. Specifically our master bedroom, which included the addition of  a new chandelier, an exposed brick wall, and a new sleep system! I decided I loved the result so much that a ‘Breakfast in Bed Series’ was in order. Part 1: Cheesy Popovers with Chive Butter!

Breakfast in Bed:

When a bedroom is this relaxing and beautiful, and your mattress and bedding are ultra comfy, you want to linger in that space, especially on the weekends. And what better way to enjoy those lazy mornings than eating your breakfast in bed? My mattress is a hybrid mattress by Tomorrow Sleep. It’s so comfortable and supportive and was delivered to my door in a box, which made it much less awkward to move up the stairs than a traditional mattress, and the price compared to other similar quality mattresses is great! I think I will be eating my breakfast in bed everyday!

Popovers: Perfect for Breakfast in Bed!

Our first breakfast in bed was my version of those cheesy popovers we had in Rhode Island! There is something very old fashioned about popovers. And my gluten friends will be thrilled because the batch I made with Bob’s Red Mill All Purpose GF Flour popped over just beautifully!

Popovers are crispy on the outside, custardy on the inside and somewhat hollow. This is achieved by using lots of eggs, and starting the cooking process in a very hot oven, then turning the heat down halfway through cooking time.

I make my popovers cheesy and serve them warm with chive butter for a savory breakfast or side at dinner. But, if like my husband you prefer sweet, you can also serve with fruit jam or jelly. I make my popovers with gruyere cheese, but any hard cheese will do: cheddar, gouda, Parmesan, etc… You can bake smaller popovers in a regular cupcake tin, but if you want a deep popover that you can use for sandwiches you can bake them in a popover tin! A popover tin is a couple inches deeper than a regular muffin or cupcake tin, giving that distinct look popovers are known for. If you are a person that likes mini things, there is also a mini muffin or mini popover tin. It’s very cute if I do say so myself.

The Chive Butter:

There is nothing more lovely than warm bread fresh out of the oven slathered in butter! In this case I use chive butter for an herby compliment to the cheesy popover. And it’s so simple to make, simply use a fork to mix chopped chives into room temperature butter! Then just let it melt inside those steamy popovers! Heavenly I tell you!

The Recipe: Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

Tips and what you will need: It’s best to serve popovers warm right out of the oven, but if you need to reheat just place in the oven at 350 for five minutes. You can choose the size of your popover by baking in popovers in a regular cupcake tin,, a deep popover tin , a mini muffin or mini popover tin. If you live gluten free, I recommend Bob’s Red Mill All Purpose GF Flour.

Print

Breakfast in Bed Series: Cheesy Popovers with Chive Butter!

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Popovers are an old fashioned treat! I make mine savory, served with chive butter. But you can also make them sweet by serving with jam. I offer options for a regular cupcake tin, a popover tin, and a mini muffin tin. Be sure to grate cheese with a microplane so it is very fine. If the cheese isn't fine enough, the popovers won't pop! Note: If using gluten free flour, allow a couple more minutes in the oven.

Course: Breakfast

Cuisine: American

Keyword: easy breakfast recipe, easy brunch recipe, gluten-free recipe

Servings: 12 popovers

Author: Linda Spiker

Ingredients

Popovers:

• 3 Tablespoons butter separated (some for batter, some to prep muffing tins)
• 1 1/2 cups unbleached white flour for my gluten free friends I recommend Bob's Red Mill Gluten Free Flour and leave the popovers in the oven an extra 2 minutes
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 large eggs room temp. If you forget to take them out in advance, place them in very warm water for ten minutes
• 1 1/2 cups whole fat milk room temp
• 1/2 cup gruyere cheese finely shredded or cheddar, Parmesan, gouda etc...

Chive Butter:

• 1/2 cup butter 1 stick room temp
• 1 1/2 tablespoons chives chopped

Instructions

1. Preheat oven to 450 degrees and place oven rack in lowest position
2. In a small bowl whisk together flour, salt and pepper, set aside
3. In another bowl whisk together well eggs, milk , 2 tablespoons melted butter and cheese (use a microplane to shred cheese so it is very fine, otherwise it will weigh down the recipe and your popovers won't pop!)
4. Add dry ingredients in thirds whisking quickly and well between additions, making sure batter is smooth (whisking for 1 and a half to 2 minutes)
5. Use a paper towel to wipe cupcake/popover tin wells with 1 tablespoon butter, place tin in hot oven for two minutes
6. Take tin out of oven (careful, it will be very hot)
7. Carefully pour batter into tin filling 2/3- 3/4 full (if using a regular cupcake this recipe makes 12, if using a deeper popover tin this recipe makes 6, if using a mini muffin tin make 18-20)
8. Place in oven and bake for 15 minutes (make sure to set timer and no peeking!)
9. When timer goes off, turn heat down to 350 degrees and cook for 15 more minutes if using cupcake tin, 20 more minutes for popover tin and 10 more minutes for mini muffin tin.
10. While popovers bake make chive butter by using a fork to mash soft butter and chopped chives together
11. When popovers come out of the oven, don't let them sit in the tin, turn them out on a cooling rack quickly. Serve warm with chive butter or jam. (if serving later reheat in an oven set at 350 degrees for five minutes before serving)

Now…Let’s Take a Look At This Room One More Time!

I hope you love these popovers as much as our family does! If you have any questions about the recipe, sleep system or room, please comment below and I promise to get back to you!
This post is sponsored by Tomorrow Sleep: Makers of optimal sleep products engineered with 100 years of research for your best tomorrow. Use the code Organic150 to get $150 off any $500 purchase until 12/31/17!

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