Recipe: Scrambled Eggs with Cream Cheese, Fresh Chives, and Popovers

SCRAMBLED EGGS WITH CREAM CHEESE, FRESH CHIVES, AND POPOVERS

2 tablespoons butter
8 eggs
1/2 teaspoon salt
1 (3 ounce) package cream cheese, cut into small cubes
1 tablespoon finely chopped fresh chives
FOR SERVING:
Popovers (recipe follows)
Oven-Crisp Bacon (optional, for serving, recipe follows)

Melt the butter in a large skillet over medium heat. Crack the eggs into a bowl, add the salt, and beat until smooth. Pour into the hot skillet. Scatter the cream cheese cubes over the eggs. Scramble gently until just set.

Transfer the scrambled eggs to a large serving platter and sprinkle the top with chives. Serve with Popovers and Oven-Crisp Bacon, if desired.

POPOVERS

5 tablespoons butter
4 eggs
2 cups milk
1 1/4 cups flour
1 teaspoon salt

Preheat the oven to 450 degrees F.

In a small pan, melt the butter. Spoon 1 teaspoon of the butter into each of 12 nonstick muffin cups. Discard the remaining butter. Place in the oven for 3 minutes.

Using a wire whisk, beat the 4 eggs in a bowl. Add the milk, flour and salt. Beat until smooth. Pour the batter into the 12 heated muffin tins, filling them two-thirds full.


Bake for 15 minutes. Lower the heat to 400 degrees F and bake 15 minutes longer. Do not open the oven door during the baking time or the popovers may not rise properly.

OVEN-CRISP BACON:
Preheat the oven to 300 degrees F. Spread thick bacon in 1 layer on a sheet pan. Bake for 1 hour, until golden brown. Drain on paper towels. Reheat in the oven or in a skillet as needed.

VARIATION:

YORKSHIRE PUDDING:
Pour the popover batter into a greased baking pan and place it in a preheated 450 degree F oven for 30 minutes. Do not open the oven door during baking time. The pudding is great with roast beef.

Makes 4-6 servings
Source: Country Weekend Entertaining: Seasonal Recipes from Loaves and Fishes and the Bridgehampton Inn by Anna Pump and Gen Leroy