Bacon and Gruyere Popovers

Bacon and Gruyere Popovers 

My husband LOVES popovers.  After seeing some featured in an Austin restaurant on a food television show, we made reservations and tried theirs.  They were delicious, and he ordered a popover pan for me.  It only makes 6 at a time, so it isn't an easy quick breakfast or side dish for the masses.  My mom gave me a popover recipe around the same time, and I have modified it over the years.  This is the result....

Ingredients:

• 4 large eggs, room temperature or warmed in a bowl of warm water
• 2 T. melted butter
• 1 1/4 C milk, warmed
• 1 C flour OR 1 C gluten free flour & 1/4 t. xanthan gum
• 1/2 t. salt
• Gruyere, cut into small chunks. (Shredded cheese doesn't create the cheesy pockets in the popovers.)  I use about a teaspoon of cubes in each popover, but use as much or as little as you like.
• Thick-cut Bacon, cooked and crumbled into chunks
• Ground pepper as desired

Instructions:

1. Preheat the oven to 400.
2. Grease popover pan
3. Whisk butter, milk, eggs, salt, pepper, and *xanthan gum (if using)
4. Gradually sift and whisk flour into the batter until smooth.
5. Place chunks of Gruyere in the bottom of each popover tin.
6. Pour batter into each popover tin until 2/3-3/4 full.
7. Add bacon to the top of each tin.
8. Bake for 25 minutes at 400.
9. Reduce heat to 350, and continue to bake for 15 minutes until deep brown.
10. Remove from oven.
11. If you don't want your beautiful popovers to collapse, simply use a sharp paring knife and pierce the bottom of the hot popovers to allow steam to escape and place them on a cooling rack. Do not let them cool in the pan, they'll lose their shape.
12. Enjoy!