Popover Egg Nests

These poached eggs tucked into popovers and accented with Lime Hollandaise Sauce add a flavorful touch to a special Mother's Day brunch.



by 15  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1/2  cup 
    butter
  • see savings
    On Sale
     
    Shortening or nonstick cooking spray
  • see savings
    On Sale
    2   
    eggs, beaten
  • see savings
    On Sale
    1   cup 
    milk
  • see savings
    On Sale
    1   tablespoon 
    cooking oil
  • see savings
    On Sale
    1   cup 
    all-purpose flour
  • see savings
    On Sale
    1/4  teaspoon 
    salt
  • see savings
    On Sale
    6   
    eggs
  • see savings
    On Sale
    3   
    egg yolks, beaten
  • see savings
    On Sale
    1   tablespoon 
    water
  • see savings
    On Sale
    1   tablespoon 
    lime juice
  • see savings
    On Sale
    1/8  teaspoon 
    salt
  • see savings
    On Sale
    6   
    thin slices prosciutto, Canadian-style bacon, or cooked ham (about 4 ounces)
  • see savings
    On Sale
     
    Finely shredded lime peel (optional)
  • see savings
    On Sale
     
    Lime wedges (optional)

Directions
1.
Cut the butter into thirds and bring it to room temperature.
2.
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.
3.
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.
4.
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.
5.
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).
6.
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.
7.
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.
8.
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.
9.
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.
10.
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.
Nutrition information
Per Serving: 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
Add Your Review
Related Recipe
Ham and Egg Breakfast Cups with Hash Browns
Ham and Egg Breakfast Cups with Hash Browns

These kid-favorite breakfast cups layer ham, scallions, cheese, and eggs in muffin tins to make low-fat mini casseroles. Hash brown potatoes add a finishing touch to this recipe.

 Articles
Easy Healthy Egg Drop Soup Recipes
...You may think of easy, healthy egg drop soup as a part of the standard Chinese take-out menu... their own versions. When you discover how easy it is to whip up a batch of delicious egg drop soup -- super... and a few key ingredients are topped off by pouring a stream of beaten eggs into boiling broth. When... read more...
How to Keep Eggs Fresh: Smart Storage
...Most eggs you buy are remarkably fresh. Seriously. Often eggs in the supermarket are a few days old... at most. That said, once eggs have been refrigerated, they must stay refrigerated. What? The very idea... of not refrigerating eggs never occurred to you? You're not alone. Yet fresh eggs are commonly not chilled in many... read more...
What Is an "Egg Substitute," Anyway? -- Know Your Label Lingo
...There are many reasons people turn to egg substitutes -- avoiding cholesterol or being vegan..., phosphorous and selenium of whole eggs, be sure you know why you're using an egg or egg substitute... in the first place. Eggs can add flavor, protein, texture, as well as structure and moisture to baked goods... read more...
how tos

shop our favorite products