In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers. Yields 6 servings.
What Is A Popover?
A popover is a light and airy roll made from an egg batter instead of using yeast to rise. It’s baked into a (usually buttered) special popover pan in a hot oven where it rises or puffs up while baking. The exterior is crispy while the center is mainly hollow with unique nooks and crannies. A popover is an American version of England’s Yorkshire pudding, to which beef drippings are typically used.
Serve with butter and/or use as a vehicle to scrap up gravy, au jus or the last bits of soup.
To Make This Bacon Gruyere Popover Recipe You Will Need:
- bacon – Reserve the bacon fat for the pan. I like to use center cut bacon for this recipe.
- eggs (room temperature) – Adds richness, flavor and a lightness to the roll.
- whole milk (room temperature) – I haven’t tested this recipe using anything other than whole milk.
- unbleached all-purpose flour – Binds the ingredients together and helps forming the crispy exterior crust.
- kosher salt – Enhances the flavors in this popover recipe.
- gruyere cheese – Lends a mild nutty flavor.
- chives (fresh) – Adds a pop of fresh onion flavor.
- avocado oil – Or use a nonstick spray of your choice.
Note: In order to get a good rise, you’ll need to allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave – the milk shouldn’t be overly warm.
Dice 4 strips of center cut bacon and add to a skillet. Cook over medium to medium low, stirring often until crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel lined plate. Save the bacon fat.
Preheat The Pan:
Place a popover pan onto a rimmed metal baking sheet. Slide into your oven and then preheat to 450℉ (or 230℃).
Because my oven is smaller, I bake on the lower third rack.
Make The Popovers:
When the oven is just about preheated, make the popover batter.
In a mixing bowl, preferably with a spout, add in 3 room temperature eggs and 1-1/2 cups room temperature whole milk.
Briskly whisk for 1 minute until thoroughly combined and frothy.
Next add in 1-1/2 cups unbleached all-purpose flour and 1 teaspoon fine salt.
Lastly add in 3 ounces shredded gruyere, the crispy bacon pieces and 2 tablespoons snipped fresh chives.
Stir until just combined. You don’t want to over mix.
Once the oven is preheated and the pan is HOT. Carefully remove and lightly spray with nonstick spray. I also, add a teaspoon (give or take) of the bacon fat into each popover well before dividing the batter, filling each one about 2/3 full.
Bake in your preheated 450℉ (or 230℃) oven for 20 minutes. Then reduce the oven temp to 350℉ (or 180℃) – do not open the door and bake for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.
They should be popping out of the pan.
Immediately (but carefully) remove the popovers from the pan.
Use a knife to make a small slit in the bottom lower side of each popover to release steam.
What To Serve With Popovers:
- breakfast – Great as a side to a savory breakfast.
- chicken – Like this baked chicken, whole roasted chicken or turkey.
- beef – Especially prime rib, roast beef or braised pork.
- Pork – This stuffed pork loin, roasted pork tenderloin or braised pork of any kind.
- soup, stews or pot roast – Too many to individually link 😉.
How To Store Popovers:
Store any leftover popovers in an air-tight container at room temperature for 3 to 4 days.
How To Freeze Popovers:
Place cooled popovers in a freezer-safe conifer. Freeze for up to 1 month. To reheat, thaw in microwave and reheat, or toast use either a toaster oven or air fryer to get the crispy edges back.
Bacon Gruyere Popovers
- 4 strips center cut bacon, diced small
- reserved bacon fat
- 3 large eggs, brought to room temperature
- 1½ cups whole milk, brought to room temperature
- 1½ cups unbleached all-purpose flour
- 1 teaspoon fine salt
- 3 ounces shredded gruyere cheese, at room temperature
- 2 tablespoons snipped fresh chives
- ghee oil or avocado oil spray
- Allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave - the milk shouldn't be overly warm.
- Add bacon to a small skillet, stir and cook over medium to medium-low heat until crispy. Use a slotted spoon to transfer bacon pieces to a paper towel lined plate. Reserve the bacon fat.
- Position oven rack in the middle to lower third of your oven (my oven is small so I bake on the lower third). Place popover pan onto a rimmed baking sheet and slide onto rack and preheat oven (and pan) to 450℉ (or 230℃).
- Meanwhile, add eggs and milk to a mixing bowl (preferably with spout). Briskly whisk for 1 minute or until frothy. Add in flour and salt, whisk to combine. Lastly add cooked bacon, gruyere cheese and snipped chives. Stir until incorporate - don't over mix.NOTE: I start making the batter once the oven is nearly preheated.
- Once the oven (and pan have preheated) remove and spray with nonstick spray and add a small ½-teaspoon or so of bacon fat to each one. Fill each popover cup 2/3 of the way.
- Slide the pan into the oven and bake for 20 minutes. Once time is up, reduce the oven temp to 350℉ (or 180℃) and continue baking for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.DO NOT OPEN OVEN.
- Once baked, carefully remove each popover to a wire rack. Use a knife to make a small slit in the lower bottom side to release steam. Serve immediately.
Adapted from MarthaStewart.com
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