Chicken and Egg - Janice Cole [59]
Slowly whisk the egg mixture into the flour mixture until the dry ingredients are moistened and almost smooth. Pour the batter into a large liquid measuring cup or bowl with a spout for easy pouring. Let rest for 30 minutes.
To make the topping: Combine the sugar and cinnamon together in a small bowl. Set aside. Preheat the oven to 450°F. Coat five popover cups with nonstick cooking spray (popover pans usually have six cups, but dividing the batter among five cups creates extra-large popovers). Pour the batter into the prepared cups.
Bake for 20 minutes. Reduce the oven temperature to 350°F, without opening the oven, and continue baking for another 20 minutes or until puffed, golden brown, and firm. Using a thin knife, make a small slit in the side of each popover to allow the steam to escape. Turn off the oven and let the popovers remain in the oven for 5 minutes to allow the insides to dry slightly. Remove from the oven and place on a wire cooling rack.
As soon as the popovers come out of the oven, brush the tops with the 2 tablespoons melted butter and remove the popovers from the pan. Sprinkle the cinnamon-sugar mixture generously over the tops, holding the popovers over a plate to catch the excess sugar. Serve immediately.
NOTE
The popovers can be made up to 1 day ahead. Store in an airtight container at room temperature. To reheat, place on a baking sheet in a 325°F oven for 3 to 5 minutes or until hot.
MAKES 5 POPOVERS
POPOVERS
1 cup bread flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 egg plus 2 egg whites
1 cup whole milk
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
CINNAMON-SUGAR TOPPING
3 tablespoons sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Morning Eggs on Mushroom-Bacon Hash
If breakfast hash brings to mind memories of something unrecognizable out of a can, this recipe will redefine this quintessential American food for you. Fried eggs top a jumble of crisp bacon, fried potatoes, and mushrooms, creating the perfect breakfast for a crisp fall morning. You may want to start the potatoes the night before, for less prep time in the morning.
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Heat a large nonstick skillet over medium-high heat until hot. Add the bacon and cook for 2 minutes, stirring. Stir in the onion and cook for 5 to 8 minutes, or until the bacon is brown and crisp and the onion is lightly browned, reducing the heat to medium if the mixture is cooking too fast. Remove the bacon and onion with a slotted spoon and drain on paper towels. Leave the bacon drippings in the skillet (there should be about 2 tablespoons).
Add the potatoes to the skillet and spread out in a single layer if possible. Sprinkle with ¼ teaspoon of salt. Cook over medium to medium-high heat for 5 to 8 minutes, carefully stirring and turning the potatoes occasionally until lightly browned. Put the potatoes in a medium bowl, top with the bacon and onion, and keep warm.
Melt 2 tablespoons of the butter in the same skillet and add the mushrooms. Sprinkle with ¼ teaspoon of salt and 1⁄8 teaspoon of the pepper. Cook for 4 to 6 minutes over medium-high heat, until the mushrooms are lightly browned and tender. Stir the mushrooms into the potato mixture.
While the mushrooms are cooking, melt the remaining tablespoon of butter in another large nonstick skillet. Add the eggs and lightly season with salt and the remaining 1⁄8 teaspoon of pepper. Cover and cook over medium to medium-low heat for 3 minutes, or until the whites are set but the yolks are soft. To use the same skillet, put the potato and mushroom mixture in a shallow baking dish and keep warm in a 300°F oven. Serve the eggs over the hash.
NOTE
To cook potatoes, gently boil 1 pound of diced potatoes in a medium saucepan of salted water over medium heat until tender, 5 to 8 minutes. Drain, cool under cold running water, and pat dry.
SERVES