Popover Egg Nests
Move over eggs Benedict. Our tempting take on the classic starts with
prosciutto and a poached egg tucked in a popover. Finish off the dazzler
with a drizzle of lime hollandaise sauce.
Popover Egg Nests
These poached eggs tucked into popovers and accented with Lime Hollandaise
Sauce add a magical touch to a special Sunday brunch.
Prep: 40 minutes
Bake and crisp (popovers): 45 minutes
Poach (eggs): 3 to 5 minutes
1 recipe Spring Popovers (see recipe)
6 eggs
1 recipe Lime Hollandaise Sauce
6 thin slices prosciutto, Canadian-style bacon, or cooked ham (about 4
oz.)
Finely shredded lime peel (optional)
Lime wedges (optional)
Prepare the Spring Popovers. Meanwhile, as the popovers bake, poach the
eggs and prepare the Lime Hollandaise Sauce.
For the poached eggs, lightly grease a large skillet. Add water to skillet
until half full. Bring water to boiling. Reduce heat to simmering (bubbles
should begin to break the surface of the water).
Break one of the eggs into a measuring cup. Carefully slide the egg into
simmering water, holding the lip of the cup as close to the water as
possible. Repeat with the remaining eggs, allowing each egg to have an
equal amount of space in the pan's water.
Simmer the eggs, uncovered, for 3 to 5 minutes or until the whites are
completely set and the yolks begin to thicken but are not hard. Carefully
remove the poached eggs with a slotted spoon, and place the eggs in a
large shallow pan of hot water to keep them warm while preparing the Lime
Hollandaise Sauce.
For each serving, split a popover in half and place on a plate. Top each
popover with 1 slice of prosciutto. Top prosciutto with a poached egg;
spoon about 2 tablespoons of the Lime Hollandaise Sauce over egg. Garnish
with lime peel and serve with lime wedges, if desired. Makes 6 main-dish
servings.
Nutrition facts per serving: 452 cal., 35 g total fat (14 g sat. fat), 434
mg chol., 730 mg sodium, 18 g carbo., 0 g fiber, and 18 g pro. Daily
Values: 45% vit. A, 1% vit. C, 8% calcium, and 14% iron.
Spring Popovers
Shortening or nonstick
spray coating
2 beaten eggs
1 cup milk
1 Tbsp. cooking oil
1 cup all-purpose flour
1/4 tsp. salt
Preheat oven to 400 [degrees]. Using 1/2 teaspoon shortening for each cup,
grease the bottoms and sides of six 6-ounce custard cups or cups of a
popover pan. Or, spray cups with nonstick coating. Place the custard cups
on a 15x10x1-inch baking pan; set aside. In a medium mixing bowl, use a
wire whisk or a rotary beater to beat the eggs, milk, and oil until
combined. Add flour and salt; beat until smooth. Fill the prepared cups
half full with batter. Bake for about 40 minutes or until popovers are
very firm and golden brown. Immediately after removing pan from oven,
[censored] each popover with a fork to let steam escape. Turn off the oven. For
crisper popovers, return the popovers to the still-warm oven for 5 to 10
minutes or until desired crispness is reached. Remove popovers from cups.
Serve immediately as Popover Egg Nests. Makes 6 popovers.
Nutrition facts per popover: 154 cal., 7 g total fat (2 g sat. fat), 74 mg
chol., 130 mg sodium, 17 g carbo., 1 g fiber, and 5 g pro. Daily Values:
5% vit. A, 0% vit. C, 5% calcium, and 7% iron.
Lime Hollandaise Sauce
It's best to use a double boiler when making this sauce to prevent
overheating and curdling.
Start to finish: 15 minutes
1/2 cup butter
3 beaten egg yolks
1 Tbsp. water
1 Tbsp. lime juice
1/8 tsp. salt
Cut the butter into thirds and bring it to room temperature.
In the top of a double boiler, combine egg yolks, water, lime juice, and
salt. Add a piece of the butter. Place over boiling water (upper pan
should not touch water). Cook, stirring rapidly with a whisk, until butter
melts and sauce begins to thicken. Add the remaining butter, a piece at a
time, stirring constantly until melted. Continue to cook and stir about 2
minutes more or until sauce thickens. Immediately remove from heat. If
sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot
water. Serve with Popover Egg Nests. Makes 3/4 cup sauce.
Nutrition facts per serving (2 tablespoons): 164 cal., 18 g total fat (10
g sat. fat), 147 mg chol., 203 mg sodium, 0 g carbo., 0 g fiber, and 2 g
pro. Daily Values: 30% vit. A, 1% vit. C, 1% calcium, and 2 % iron.
Source:
<http://www.findarticles.com/p/articles/mi_m1041/is_4_77/ai_54152785>
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