Bacon And Fontina Popovers

1. 1

   Ideally, you'll also need a popover pan, but a regular muffin pan will also work.

2. 2

   Preheat oven to 425u00b0F and divide 4 tablespoons of unsalted butter among the 12 molds of a popover pan. Set aside.

3. 3

   In a medium bowl, whisk together the salt and flour. Set aside.

4. 4

   In a heavy-bottomed medium saucepan, combine the remaining 2 tablespoons of unsalted butter and milk. Warm slowly over medium low heat, until just heated through. Do not bring to a boil. Remove from heat.

5. 5

   In the bowl of a stand mixer with whisk attachment fixed (or with a handheld mixer), beat eggs until frothy, about 1 minute. With the mixer set on low speed, slowly drizzle the warmed milk into the eggs until combined. Gently fold in the flour mixture until just combine and then fold in the cheese and bacon.

6. 6

   Divide the batter evenly among the molds, filling each mold about 3/4 of the way up. Bake popovers for 25 minutes and then decrease heat to 300u00b0F. Bake 10 minutes more or until the popovers are golden.

7. 7

   Serve warm with butter or jam. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.