A great addition to a brunch menu-serve with fruit and mimosas for an impressive display.

　　

Ingredients

24 popovers

　　1 cup whole milk

　　2 large eggs

　　1 cup all-purpose flour

　　2 tablespoons unsalted butter, melted, divided

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　1/3 cup finely chopped provolone

　　2 tablespoons grated Parmesan

　　1 1/2 tablespoons chopped chives

　　

Step 1

Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

　　

Step 2

Preheat oven to 425°F with rack in upper third.

　　

Step 3

Butter a 24-cup mini-muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

　　

Step 4

Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

　　

Cook’s Note

Step 5

Batter can be made 1 day ahead and chilled.

　　

EB Fact

Step 6

Eggland’s Best eggs have 10 times more Vitamin E than ordinary eggs. One large EB egg will give you 25% of the daily recommended intake for Vitamin E.

　　

Tips

Step 7

Easy Adds: Add shallots in place of chives and prosciutto or ham for a meatier option.

　　

Step 8

Save calories by spraying the pan in place of butter and substituting 1% milk for whole milk.

　　

Nutrition Information

Step 9

Serving size: 1 serving

　　

Step 10

Calories: 48

　　

Step 11

Fat: 2g (44% calories from fat)

　　

Step 12

Cholesterol: 20mg

　　

Step 13

Sodium: 78mg

　　

Step 14

Total Carbohydrate: 5g

　　

Step 15

Dietary Fiber: trace

　　

Step 16

Protein: 2g

　　Easy Gourmet