Although seen most commonly as an accompaniment for roast beef, popovers are the ultimate breakfast treat: eggy, warm, and satisfying. Our recipe includes a hint of cheese to give them a little extra flavor. An authentic popover pan is deeper and heavier than a muffin tin, and should be preheated in a hot oven before the batter is added, to make sure the pastries rise and “pop over” the sides.

Cheddar Breakfast Popovers

Makes 6 standard popovers or 12 mini popovers
• 3 tablespoons unsalted butter
• 1½ cups unbleached all-purpose flour or rye flour
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 large eggs
• 1½ cups whole milk
• ½ cup finely grated Cheddar cheese
• Butter and jam, for serving

Grand Central Publishing

Grand Central Publishing

1. Preheat the oven to 450°F. Dot each of 6 popover cups with ½ tablespoon of the butter and place in the hot oven to preheat while you mix the batter.

2. In a small bowl, stir together the flour, salt, and pepper. In a medium bowl, whisk together the eggs, milk, and cheese, then gradually add the flour mixture and whisk until smooth. (You can do this in a mixer, but whisking by hand produces more tender, lighter popovers.)

3. Add the eggs and the remaining ¾ teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The tortilla will turn slightly golden and puff up before it settles. Cut into wedges to serve.

Ellen Ecker Ogden is the cofounder of The Cook’s Garden seed catalog and author of several cookbooks. Her kitchen gardens have been featured in publications like Country Gardens and The New York Times.

Andrea Diehl has been the food editor of The Philadelphia Daily News and is a communications consultant.

The Orton Family owns The Vermont Country Store. This recipe is excerpted from their book The Vermont Country Store Cookbook.

Recipe Courtesy of Grand Central Publishing. Copyright © 2015. Photographs by Matthew Benson.