Astraea
Number of posts : 2738 Age : 62 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
| Subject: 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=296311The 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
Number of posts : 2738 Age : 62 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
| Subject: 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
Number of posts : 2738 Age : 62 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
| Subject: 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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| Subject: Re: Gruyere Popover Sandwiches with Fried Eggs and Creamed Spina | |
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