Cut the butter into thirds and bring it to room temperature.
Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or cups of a popover pan. Or, coat cups with nonstick cooking spray. Place the custard cups on a 15x10x1-inch baking pan; set aside.
In a medium mixing bowl
use a wire whisk or a rotary beater to beat the 2 eggs, milk, and oil
until combined. Add flour
and 1/4 teaspoon salt; beat until smooth.
Fill the prepared cups half full with batter. Bake in a 400 degree F oven about 40 minutes or until popovers are very firm and golden brown.
Meanwhile, for the poached eggs, lightly grease a large skillet
. Add water to skillet until half full. Bring water to boiling. Reduce heat to simmering (bubbles should begin to break the surface of the water).
Break one of the 6 eggs into a measuring cup
. Carefully slide the egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with the remaining 5 eggs, allowing each egg to have an equal amount of space in the pan's water.
Simmer the eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Carefully remove the poached eggs with a slotted spoon, and place the eggs in a large shallow pan of hot water to keep them warm while preparing the sauce.
For Lime Hollandaise Sauce, in the top of a double boiler combine egg yolks, 1 tablespoon water, lime juice, and 1/8 teaspoon salt. Add a piece of the cut up butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir about 2 minutes more or until sauce thickens. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water.
Immediately after removing popovers from oven, prick each popover with a fork to let steam escape. Turn off the oven. For crisper popovers, return the popovers to the still-warm oven for 5 to 10 minutes or until desired crispness is reached. Remove popovers from cups.
For each serving, split a popover in half and place on a plate. Top each popover with 1 slice of prosciutto. Top prosciutto with a poached egg; spoon about 2 tablespoons of the Lime Hollandaise Sauce over egg. Garnish with lime peel and serve with lime wedges, if desired. Makes 6 main-dish servings.
cal. (kcal) 452,
Fat, total (g) 35,
chol. (mg) 434,
sat. fat (g) 14,
carb. (g) 18,
pro. (g) 18,
vit. A (RE) 464,
vit. C (mg) 1,
sodium (mg) 730,
calcium (mg) 81,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet