The recipe uses pantry staples of eggs, milk, flour, salt, garlic and freshly grated Parmesan cheese. My popovers came out perfect. They rose nice and high and were airy in side, despite the fact there’s no leavening in the batter. Although I purchased a popover pan that can make a dozen at a time, newer ones make half that amount. Popover pans are narrow and deeper than regular muffin pans. [Bakers have used regular muffin pans to make popovers.] Keeping on my carbohydrate path, I also made bacon-cheddar scones. I had made these about five years ago for a Macys Thanksgiving Parade viewing party in Manhattan. The scones are savory and the combination of extra sharp cheddar cheese, bacon and diced scallions give these scones a nice robust flavor. They would make a great alternative to toast and would go great with your weekend eggs. The scones are made with flour, salt, baking powder, butter, cheddar cheese, scallion tops (or snipped fresh chives), bacon and heavy cream. It takes approximately 20 minutes to prepare the scones and another 22-24 minutes to bake. The scones have a nice crunch on the outside from the cream that’s brushed on before baking. The inside is tender and redolent from the bacon and cheese combination. They make a delicious breakfast or accompaniment to your morning eggs. The scones prepared ahead up to the point of baking. Place your scones in a freezer bag and freeze. Remove from the freezer when you’re ready to bake.
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