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3 eggs |
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1 cup non-fat or low-fat (1%) milk |
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2 tablespoons cooking oil or butter, melted |
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1 cup all-purpose flour |
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1/2 teaspoon salt, optional |
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1/2 teaspoon dill weed |
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1/2 teaspoon basil leaves, crushed |
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1/2 teaspoon thyme leaves, crushed |
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Eggs Goldenrod*, optional |
In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes. Fill spray coated or greased popover pan, muffin cups or 6-ounce custard cups half full.
Bake in preheated 425° F oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife, remove from pans and serve immediately as is or fill with Eggs Goldenrod.
* Eggs Goldenrod
(About 2 1/2 cups)
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2 cups non-fat or low-fat (1%) milk |
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1/4 cup all-purpose flour |
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1/2 teaspoon garlic or onion salt |
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Variation ingredients, optional |
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6 hard-cooked eggs |
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In covered jar or blender container, shake or blend together milk, flour and garlic salt until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in variation ingredients, if desired. Remove from heat.
Separate egg yolks and whites. Chop whites and stir into sauce. Heat to serving temperature. Spoon into Popovers. Press yolks through a strainer or sieve. Sprinkle over Popovers.
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