This is one of my few go-to recipes. I make these deliciously unctuous popovers probably once a week (enough so that my husband’s really over them!). But I like it because Maya helps to mix the batter, and then we have 25 minutes to hang out, or for me to get dressed, before breakfast is ready.
If we only have 3 eggs in the house, it’s still a good breakfast for 3 adults plus a child, and they are terrific with smoked salmon, scrambled eggs, or goat cheese. I add whatever fresh herbs we have handy — chives, parsley, cilantro and tarragon all work well — a mix of these or others is also tasty.
3/4 cup (organic) all-purpose flour
1/2 teaspoon celery salt
3 large (organic, pastured) eggs (2 will do in a pinch)
1 cup whole (organic, grassfed) milk (skim or 2 percent milk will not work)
1 Tbl (organic, grassfed) butter
2-3 Tbls mixed chopped fresh herbs
Butter a 12-cup muffin tin (avoid non-stick if you can). Sift flour and celery salt into bowl, add the eggs, milk, butter and beat until mixed well. Stir in herbs and pour into the muffin tin (I usually need a spoon to divide the batter evenly when done). Place in COLD oven, and set the temperature for 425F and bake for 26 minutes without opening the oven door.
Turn on the oven light and watch them puff up! They should be done after 26 minutes — and will continue to cook in the tin after you take them out. Do not overcook, as they will get chewy and tough.
Modified from “The Book of Breakfasts and Brunches,” by Kerenza Harries.