Well this is a merging of cultures, if I ever saw one: American cheddar popovers married to Lebanese mint scrambled eggs. Did I doubt their compatibility? I certainly second-guessed myself, but I was inspired and went with the flow.
The result was nothing short of marvelous.
I was going to make the post only about the popovers, but was so impressed by the egg combination that I added it as an afterthought.
Popover recipe adapted from Une Bonne Vie.
2 large eggs
1 cup milk
1 Tbsp oil
1 cup flour
1/4 tsp salt (You may want to add a bit more depending on the saltiness of your cheese.)
3/4 cup good cheddar cheese, shredded
Nonstick cooking spray
Preheat oven to 400 degrees F.
Spray the six cups in your popover pan (or 12 mini cups) with nonstick cooking spray, being careful to coat the bottom and sides of each cup. Set aside.
In a blender, combine the eggs, milk, and oil, flour and salt.
Blend until the mixture is smooth (you don’t want any lumps).
Stir in the cheese.
Fill the greased popover cups three quarters of the way with batter.
Bake at 400F for 35-40 minutes.
You are looking for a nice brown, firm popover.
Don’t open your oven to check on these beauties.
They can be a bit temperamental when it comes to drafts.
Remove from the oven and immediately prick the top of each one with a fork to let the steam out.
Take them out of the pan and serve piping hot.
I cut mine in half while they were still hot and topped them with the scrambled eggs.
Start cooking the eggs about two minutes before you take the popovers out of the oven:
The egg mixture is simple: crack a couple of eggs, add some freshly minced mint, a glug or two of milk, and some salt. Stir in a buttered pan over medium low heat until large curds form.
Serve the soft, but not wriggly, egg curds over the popovers.