The batter is simple, flour, milk, eggs, and butter, but the technique matters. The tin needs to be properly hot before the batter goes in, and the oven door should not be opened mid-bake. What comes out in less than thirty minutes is golden and dramatic. The cheddar melts into the structure of the popover as it bakes, adding a savory richness that makes the fried egg on top feel like it was always going to land there.
This recipe makes exactly the right number for two people to have three popovers each; a breakfast that works, because it feels more special than toast and eggs, but still approachable enough for a relaxed morning at home. Popovers are best eaten fresh and hot, which makes this a recipe that makes staying in feel like the best plan of all.
My first job was with a small company, outside a major city, with no restaurants nearby. Since I came to work with public transport, my lunches consisted of what I brought from home, which was that same old sandwich over and over again. Later when I got a job with a large company, lunch started to look much better. Lunch facilities were available in the company’s restaurant. There were a few restaurants near by the office complex, but they were really sit-down restaurants or diners.
Things have changed since then and will continue to do so. There are more lunch options to select from and people’s habits are changing; I may need to say that the Dutch eating culture is changing. In the past, you saw everybody eating lunch at their desk. Sandwiches you made at home, early in the morning, wrapped in a plastic or paper bag or in a small lunch box. Now, it will be the ‘old guard’ who’s still eating like this, the men and women who don’t accept change so easily or who are very comfortable eating their lunch made at home.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butter
- All-purpose flour
- Eggs
- Milk
- Sharp cheddar cheese
- Avocado
- Butter
- Eggs
As you can see in the picture, the popovers did not get very high; the weight of the cheddar cheese is keeping the rise in check. Which is fine for this sandwich; I was more interested in the addition of the cheddar than in the height of the popover. More eggs are required to get a height similar to a regular popover and I didn’t want more eggs to add to a sandwich with fried eggs.
Cheddar Popovers with Avocado & Fried Egg
Pin Recipe FacebookIngredients
- 3/4 tablespoon melted butter
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 2 ounces sharp cheddar cheese
- 3 whole avocado
- 1 teaspoon butter
- 6 eggs
- salt and pepper
Instructions
- Preheat the oven to 425°F. and generously grease a popover pan with butter.
- Shred cheddar cheese.
- Place the popover pan in the oven for 2 minutes to preheat.
- Whisk flour with salt, eggs, milk and melted butter until smooth.
- Divide the batter over the popover pans, each cup will be about half full.
- Divide shredded cheese over the 6 popovers and place pan in the oven.
- Bake the popovers for 25 minutes.
- Meanwhile, clean the avocados, slice in half, discard the pit and cut each half in thin slices.
- Five minutes before the end of the baking time of the popovers, break the eggs in a skillet and cook them sunny side up on medium high temperature.
- Take popovers out of the oven, cut them in half, place avocado slices and popover and top with fried egg.
- Sprinkle with salt and pepper and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.