Green Onion & Gruyere Popovers
by Russ Langstadt, Chef, Wine Country Cooking Studio, Dundee, Oregon
- ½ pound thick-sliced bacon, ¼-inch diced
- 4 eggs
- 1¾ cups whole milk
- 1 teaspoon salt
- 1½ cups all-purpose flour
- 2 green onions (greens only), sliced thin
- ¼ pound grated Gruyere cheese
Preheat the oven to 450?F. Once preheated, place a popover pan or large muffin pan in oven to heat for 10 to 15 minutes. Meanwhile, cook the bacon in a sauté pan until crispy. Remove the bacon with a slotted spoon and reserve the fat for later.
In a large bowl, whisk together the eggs, milk, and salt. Whisk in the flour until smooth. Stir in the bacon, green onions, and cheese.
Remove the popover pan from the hot oven and put approximately 1 teaspoon of reserved bacon fat into each cup. If more fat is needed, vegetable oil can be substituted. Transfer the pan back to the oven for 2 to 3 minutes.
Remove the pan and divide the batter evenly among the cups of the pan. They should bubble vigorously and start cooking almost immediately; this is a crucial part of making popovers.
Bake for 20 to 25 minutes, until deep golden brown. Serve immediately.