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High Mountain Lodge
PO Box 1888
Winter Park, CO 80482

425 County Road 5001
Winter Park, CO 80482

High Mountain Lodge, Inc.

High Mountain Lodge is a trademark of High Mountain Lodge, Inc.

Herbed Scrambled egg-filled popovers

Popover recipe

Allow all ingredients to come to room temperature, particularly the eggs and milk

  • 1 tablespoon butter, melted and cooled
  • 1 cup all-purpose flour--sift before measuring
  • 1 teaspoon kosher salt (reduce to 1/2 tsp if you're going to be stuffing the popovers with sweet fillings)
  • 2 large eggs
  • 1 cup milk

Preheat conventional oven to 400 degrees F

Grease a 6-cup popover pan with butter, including the top rim of each cup. If you do not have a popover pan, individual custard cups can be tried, but space them far apart in your oven when baking.

Place all ingredients in a blender or food processor and process for about half a minute.

Fill the popover cups 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. The popovers should have risen above the top of the cup (hence the name). Greasing the top of the cup ensures that the dough won't stick.

Remove from the oven and pierce each popover to let steam escape. Cool to handling temperature.

Herbed Scrambled Eggs

  • 8 large eggs
  • 1 cup heavy cream
  • 4 tablespoons finely chopped chives or green onions.
  • Salt and pepper to taste
  • Grated cheese--cheddar, jack, and similar cheeses work well.
  • Salsa

Beat the eggs until light. Add the cream and incorporate thoroughly. Stir in the chives or onions.

Scramble over medium heat until cooked but not dry. Correct the seasoning.

Cut the top off each popover and spoon scrambled eggs into the hollow cavity of each popover. Fill thoroughly, but don't pack.

Once all popovers are filled, cut in half lenghwise. Top with grated cheese and finish in the broiler until cheese is melted.

Serve with salsa on the side or drizzled over the top.

Popovers are an excellent presentation vehicle to dress up scrambled eggs.

The variations on stuffed popovers are endless

Serving suggestions:

Serve with oven-roasted asparagus and a Fresh Fruit Breakfast Parfait.

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