Tuesday, December 25, 2012

Scrambled Eggs, Bacon, Martha Stewart's Popovers, and Mimosas

Scrambled Eggs, Bacon, Martha Stewart's Popovers, and Mimosas has become my family's go-to menu for holiday breakfasts.  Whether it is Thanksgiving morning, Christmas morning, or Easter morning there is a good chance that my Mom is making this breakfast. Even though my husband and I are over 1,000 miles apart from our parents this Christmas, keeping the same traditions, making the same food, somehow takes away some of the sorrow of being apart.  My Mom is the one who first tried Martha Stewart's popover recipe after seeing her prepare them on TV. I think that's how she first discovered them. Anyway, one day, I don't remember if it was for a birthday, holiday, or "just because," I received a popover pan, and print-out of Martha Stewart's popover recipe in the mail.  I've made them a few times now, and like my Mom, I do really love them.  However, my popovers have never turned out the way my Mom's does (or Martha's, I'm sure).  Hers are huge and hollow enough to stuff the scrambled eggs and bacon inside. Yum. I may have come close to this crowning-popover achievement when I lived in California, but now that I live in Colorado - not so much.  They turn out short and dense, but they are still oh-so good.  I'll have to experiment with different flour and oven temperatures in the future due to the high altitude. My mom came up with the menu.  I think my brother and I added the mimosas. Now, this menu is a family tradition. Today, my husband and I slathered Colorado cherry butter all over the popovers, adding one more dimension.  The bottom line is that no matter how your popovers turn out (light and fluffy, or short and dense) they taste great, and you can enjoy time with your family over a delicious breakfast!



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Scrambled Eggs, Bacon, Martha Stewart's Popovers, and Mimosas
1 package of bacon
2 - 3 eggs per person for the scrambled eggs
2 teaspoon of butter, salt, and pepper for the scrambled eggs

For the popovers - yield six
Unsalted butter, room temperature, for the pan
1 1/2 cups of all-purpose flour
1 1/2 cups of milk
1 1/2 scant teaspoons of salt
3 large eggs
popover pan

For the mimosas
Champagne
Orange juice

1. You can prepare the bacon in a frying pan which can take a few batches, or bake the bacon.  Preheat the oven to 400 degrees, place bacon strips on parchment lined baking sheet, and bake for 20 minutes (or until the desired state of crispiness is reached).


2. After the bacon is done keep it warm in a toaster oven if you have one.  Turn the oven up to 425 degrees, and gather all the ingredients for the popovers.



3. Generously butter a 6-cup popover tin.  Make sure to butter the rim of the cups too.



4. In a medium bowl, stir together flour, milk, and salt.  Add eggs, one at a time, and stir to combine (some small lumps may remain); do not over mix.




5. Using a 1/2 cup measure, gently pour batter into the center of each prepared popover cup.  Transfer tin to oven and bake for 20 minutes.  Reduce heat to 350 degrees and continue baking until puffed and golden, about 20 minutes more.  Immediately invert pan to remove popovers.



6. Take a small knife and poke a few holes to let out the steam.




7. Melt 2 teaspoons of butter in a non-stick pan.



8. Crack the appropriate amount of eggs in a bowl (2 - 3 per person).



9. Whip eggs with a fork until blended.



10. Pour the eggs over the melted butter in the heated pan.



11. Sprinkle with salt and pepper.



12. When the bottom gets a firm layer push the eggs towards the center.



13. Circle the pan pushing the eggs towards the center 3 or 4 times.



14.When the bottom gets another firm layer remove the pan from the heat and fold the cooked egg over the slightly runny egg a few times.  The hot pan and the cooked egg are hot enough to cook the under cooked portions.  This way the eggs don't get over cooked but they are cooked through.




15. Plate the eggs, bacon, and popovers.  Serve the popovers with jelly, jam or fruit butter.




16. For the mimosas - the ratio of champagne to orange juice can very greatly.  You can serve the mimosas "mild" using 1 ounce of champagne to 2 ounces of orange juice.  Or, you can make the ratio half and half.  I've even seen recipes online that call for 2 ounces of champagne to 1 ounce of orange juice for a "strong" version.  So, the great news is that you can have mimosas that are light to strong depending on your taste (or mood).  Today we had the "mild" version with breakfast.  I poured 1 ounce of champagne and 2 ounces of orange juice.  Cheers!



17. Enjoy this delicious breakfast with your family.



Note: I served the popovers with "Cherry Butter" from the Colorado Cherry Company.  WOW. There are just no words for the sublime, luxuriousness taste combination this makes.  I can't recommend it enough.  Also, if you are ever on your way to Estes Park from Loveland, CO heading on 34 west you will pass this delightful shop.  It will be worth your time to take a look inside.

1 comment:

  1. An absolutely charming and heart warming presentation and that's not even mentioning
    a delightful meal. m

    ReplyDelete

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