Scrambled Eggs, Bacon, Martha Stewart's Popovers, and Mimosas

Scrambled Eggs, Bacon, Martha Stewart's Popovers, and Mimosas

Scrambled Eggs, Bacon, Martha Stewart's Popovers, and Mimosas has become my family's go-to menu for holiday breakfasts.  Whether it is Thanksgiving morning, Christmas morning, or Easter morning there is a good chance that my Mom is making this breakfast. Even though my husband and I are over 1,000 miles apart from our parents this Christmas, keeping the same traditions, making the same food, somehow takes away some of the sorrow of being apart.  My Mom is the one who first tried Martha Stewart's popover recipe after seeing her prepare them on TV. I think that's how she first discovered them. Anyway, one day, I don't remember if it was for a birthday, holiday, or "just because," I received a popover pan, and print-out of Martha Stewart's popover recipe in the mail.  I've made them a few times now, and like my Mom, I do really love them.  However, my popovers have never turned out the way my Mom's does (or Martha's, I'm sure).  Hers are huge and hollow enough to stuff the scrambled eggs and bacon inside. Yum. I may have come close to this crowning-popover achievement when I lived in California, but now that I live in Colorado - not so much.  They turn out short and dense, but they are still oh-so good.  I'll have to experiment with different flour and oven temperatures in the future due to the high altitude. My mom came up with the menu.  I think my brother and I added the mimosas. Now, this menu is a family tradition. Today, my husband and I slathered Colorado cherry butter all over the popovers, adding one more dimension.  The bottom line is that no matter how your popovers turn out (light and fluffy, or short and dense) they taste great, and you can enjoy time with your family over a delicious breakfast!

Ingredients

  • Scrambled Eggs, Bacon, Martha Stewart's Popovers, and Mimosas has become my family's go-to menu for holiday breakfasts.  Whether it is Thanksgiving morning, Christmas morning, or Easter morning there is a good chance that my Mom is making this breakfast. Even though my husband and I are over 1,000 miles apart from our parents this Christmas, keeping the same traditions, making the same food, somehow takes away some of the sorrow of being apart.  My Mom is the one who first tried Martha Stewart's popover recipe after seeing her prepare them on TV. I think that's how she first discovered them. Anyway, one day, I don't remember if it was for a birthday, holiday, or "just because," I received a popover pan, and print-out of Martha Stewart's popover recipe in the mail.  I've made them a few times now, and like my Mom, I do really love them.  However, my popovers have never turned out the way my Mom's does (or Martha's, I'm sure).  Hers are huge and hollow enough to stuff the scrambled eggs and bacon inside. Yum. I may have come close to this crowning-popover achievement when I lived in California, but now that I live in Colorado - not so much.  They turn out short and dense, but they are still oh-so good.  I'll have to experiment with different flour and oven temperatures in the future due to the high altitude. My mom came up with the menu.  I think my brother and I added the mimosas. Now, this menu is a family tradition. Today, my husband and I slathered Colorado cherry butter all over the popovers, adding one more dimension.  The bottom line is that no matter how your popovers turn out (light and fluffy, or short and dense) they taste great, and you can enjoy time with your family over a delicious breakfast!
  • Scrambled Eggs, Bacon, Martha Stewart's Popovers, and Mimosas
  • 1 package of bacon
  • 2 - 3 eggs per person for the scrambled eggs
  • 2 teaspoon of butter, salt, and pepper for the scrambled eggs
  • For the popovers - yield six
  • Unsalted butter, room temperature, for the pan
  • 1 1/2 cups of all-purpose flour
  • 1 1/2 cups of milk
  • 1 1/2 scant teaspoons of salt
  • 3 large eggs
  • popover pan
  • For the mimosas
  • Champagne
  • Orange juice

More recipes for you

More from this Blog