Over the summer I received some frozen popovers from East Riding Farm. I absolutely love popovers, which are a light and flaky roll, and make them every year for Christmas dinner.
One morning I was standing in front of the fridge trying to decide what to make for breakfast when I thought about the popovers again. I knew I had eggs, spinach and leftover Alfredo sauce and decided to make a spinoff of Eggs Benedict using the popovers as the base, topped with the spinach (I also used sliced tomato once), fried eggs and drizzled with the Alfredo sauce. I wasn't sure how it would turn out the first time but it was outstanding. The light and flaky popovers cook in just four minutes in a preheated oven (I used my toaster oven), which is just enough time to cook the eggs.
You can definitely serve the popovers by themselves as a side, but I loved topping them in this way. I can't wait to try some other variations.
Popovers with Eggs, Spinach and Alfredo
Makes one serving
2 standard-size frozen East Riding Farm popovers
1/4 cup frozen spinach
1/2 tablespoon butter
Cook the popovers in a preheated oven according to package directions.
Microwave the spinach until hot. Wring dry in a clean kitchen towel.
Heat butter in a small non-stick skillet over medium-low heat until melted. Crack the eggs into the skillet and cook to desired doneness.
Heat the Alfredo sauce.
Place the popovers on a plate. Fill each cavity with half the spinach, then top each with one egg and some of the Alfredo sauce. Serve immediately.
Disclaimer: I received free samples of East Riding Farm’s All Natural Popovers. I was not paid to write this review and all opinions are my own.