I made this breakfast on Wednesday morning. Quite an involved breakfast considering I just told you that I’m not a morning-eat-breakfast-and-relax kind of person. Regardless, part of documenting my experience with food and cooking is to push myself out of my comfort zone. And trust me, 6:15 on a Wednesday morning is nowhere near my comfort zone.
Partially eaten popover and muddled baked egg
Cauli and I bought some foie gras mousse at the farmer’s market a few weeks ago. We bought the mousse from Fabrique Delices, the same people we bought the very tasty rabbit and wild boar sausage from. The mousse only keeps for so long and there is only so much you can do with it – “spread it on something” was the brilliance we had come up with so far. We finally decided on foie gras baked eggs, as baked is our favorite way to eat eggs. A bit ambitious for a weekday morning, I’ll have to admit. Not just on the stomach, but in the kitchen. Luckily, it turned out well for everyone involved.
For the foie gras baked eggs, I cubed some of the mousse and put them in two ramekins. I then broke two eggs into the ramekins and added a few tablespoons of creme fraiche (I often use heavy cream), salt, and pepper. I then tried a new way of cooking them: I put them in a large pot with some water and brought it to a boil, covering the pan for about 10 minutes or so until the egg whites were baked through.
I’ve also been wanting to make popovers for awhile, and as the recipe pointed out that some of the prep work could be done the night before, I thought this would be a good time to try. It turns out the popover recipe I used wasn’t that great. There was way too much batter for the 12-cup muffin tins used, and the popovers were more eggy than airy. Some better looking popover recipes to try are here, here, and here. And as you can tell from some of the links, popovers can also be made in a savory fashion.
The result was the most decadent breakfast I’d ever had before 7:30 am. Not for the faint of heart or gut.
my mom tried popovers for a brunch with a few of her close friends. they were savory, i believe they essentially were rosemary popovers. i heard they came out quite good. she even bought a popover pan to bake them in, too!
I’d never even heard of a popover pan before. It looks like it is deeper than a traditional muffin tin.
Savory popovers will be on my list – perhaps for a family holiday meal.