Sour Cream Popovers with Corned
Beef and Poached Eggs
- 2 pounds corned beef, brined but not cooked (or 1 pound already-cooked corned beef from deli, chopped)
- 1 tablespoon Cabot Unsalted Butter, melted
- 3/4 cup milk
- 1/2 cup Cabot Sour Cream
- 2 large eggs for popovers plus 6 large eggs for poaching
- 2 tablespoons chopped fresh chives
- 1 teaspoon salt
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2 tablespoons oil
- 11 medium onion, chopped
- Cook corned beef according to package directions; trim fat and chop. (Alternatively,
use deli corned beef as above.)
- Preheat oven to 425 degrees F.
- Brush 6-hole popover pan or 6 custard cups (set on baking sheet) with melted
butter and place in oven to heat while you prepare popover batter.
- In medium bowl, combine milk, sour cream, 2 eggs, chives and salt; beat with
electric mixer until well combined.
- Slowly beat in flour until it is fully incorporated and mixture is smooth.
- Remove popover pan or custard cups from oven; fill each cup about halfway with
popover batter. Return to oven and bake for 15 minutes; reduce oven temperature
to 350 degrees F and continue baking for 15 to 20 minutes longer, or until popovers
are well puffed and deeply golden.
- Meanwhile, heat oil in large skillet; add chopped corned beef and onions and
cook, stirring, until onions are tender and mixture is lightly browned. Poach remaining
6 eggs in large shallow pan of simmering water.
- To serve, cut off tops of popovers and fill each bottom with some of corned beef
mixture. Top each with poached egg and popover top.
Yield: 6 servings
Reprinted with permission from Cabot Creamery - CabotCheese.coop.