2 pounds corned beef, brined but not cooked (or 1 pound already-cooked corned beef from deli, chopped)
1 tablespoon Cabot Unsalted Butter, melted
¾ cup milk
½ cup Cabot Sour Cream
2 large eggs for popovers plus 6 large eggs for poaching
2 tablespoons chopped fresh chives
1 teaspoon salt
1 cup King Arthur Unbleached All-Purpose Flour
2 tablespoons oil
1 medium onion, chopped
COOK corned beef according to package directions; trim fat and chop. (Alternatively, use deli corned beef as above.)
PREHEAT oven to 425°F. Brush 6-hole popover pan or 6 custard cups (set on baking sheet) with melted butter and place in oven to heat while you prepare popover batter.
In medium bowl, combine milk, sour cream, 2 eggs, chives and salt; beat with electric mixer until well combined.
BEAT in flour slowly until it is fully incorporated and mixture is smooth.
REMOVE popover pan or custard cups from oven; fill each cup about halfway with popover batter.
RETURN to oven and bake for 15 minutes; reduce oven temperature to 350°F and continue baking for 15 to 20 minutes longer, or until popovers are well puffed and deeply golden.
HEAT oil in large skillet; add chopped corned beef and onions and cook, stirring, until onions are tender and mixture is lightly browned. Poach remaining 6 eggs in large shallow pan of simmering water.
CUT off tops of popovers and fill each bottom with some of corned beef mixture. Top each with poached egg and popover top, and serve.
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