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 Gruyere Popover Sandwiches with Fried Eggs and Creamed Spina

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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Gruyere Popover Sandwiches with Fried Eggs and Creamed Spina   Wed Jan 11, 2012 11:04 pm

http://www.marthastewart.com/345284/gruyere-popover-sandwiches-with-fried-eg?center=276958&gallery=275554&slide=296311

The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
Martha Stewart Living, December 2010

Prep Time 45 minutes
Total Time 2 hours 15 minutes
Yield Serves 12

Ingredients

Gruyere Popovers
Unsalted butter, for pan
12 large eggs
Coarse salt and freshly ground pepper
Creamed Spinach
12 or 24 slices cooked bacon

Directions

Split popovers in half, and toast on a baking sheet under broiler for 2 minutes.
Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes.
Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.



Last edited by Astraea on Wed Jan 11, 2012 11:10 pm; edited 2 times in total (Reason for editing : link to recipes)
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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: creamed spinach   Wed Jan 11, 2012 11:06 pm

Sauteed shallots and a creamy sauce turn steamed spinach into a satisfying filling for popover breakfast sandwiches.
Martha Stewart Living, December 2010

Yield Makes 4 1/2 cup

Ingredients

5 pounds fresh spinach (or 2 1/2 pounds baby spinach), trimmed and washed, with some water clinging to leaves
2 tablespoons unsalted butter
2 shallots, minced
1/4 cup all-purpose flour
3 cups whole milk
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg

Directions

Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2 to 4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4 1/2 cups.)
Melt butter in a medium skillet over medium heat. Cook shallots until translucent, about 3 minutes. Add flour, and cook, whisking, until raw flour smell is cooked off, 1 to 2 minutes. Gradually whisk in milk. Bring to a simmer, and cook for 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Stir in spinach. If mixture is too thick, thin with reserved spinach liquid. Stir in nutmeg. Continue to cook until warmed through. Serve immediately.

Variations

On "Martha Bakes," Martha halved this creamed spinach recipe to make breakfast sandwiches using Giant Cheese Popovers.
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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Gruyere Popover   Wed Jan 11, 2012 11:12 pm

Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Martha Stewart Living, December 2010

Prep Time 10 minutes
Total Time 1 hour
Yield Makes 12

Ingredients

2 1/2 cups whole milk
2 1/2 cups all-purpose flour
Coarse salt
6 large eggs
Unsalted butter, softened, for pans
1 cup coarsely grated Gruyere cheese (3 ounces)

Directions

Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy).
Heat two 6-cup popover pans (fantes.com) in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes.
Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.

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