Bacon parmesan popovers
These popovers come together with simple pantry staples and just a touch of patience. The batter rests to help everything puff beautifully, giving you that signature airy texture.
Ingredients
- 2 large eggs
- 1 cup all purpose flour 120g
- 1 cup milk 240ml
- 4 tablespoons parmesan cheese 20g
- 6 slices bacon chopped into small pieces
- Pinch of salt
Instructions
- In a large bowl beat the milk and eggs. In a separate bowl mix together the flour, cheese and salt then ass this into the egg and milk mixture.
- Cover and let stand at room temperature for 45 minutes.
- Preheat the oven to 450F / 230C degrees.
- Cook the bacon in a skillet over a medium heat until golden and crisp then drain on paper towels.
- Use the leftover bacon drippings to grease a muffin tin.
- Stire the bacon into the rested popover batter then fill each muffin cup to two thirds full.
- Bake for 15 minutes at 450F / 230C degrees then reduce the oven temperature to 350F / 180C degrees and bake for around another 15 minutes until golden brown and risen. (do not open the oven door before this stage)
- Serve immediately.
