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1
For the canadian bacon: Whisk the maple syrup and mustard in a small bowl.
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2
Set aside.
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3
Heat the canola oil in a large cast-iron pan over high heat.
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4
Add the Canadian bacon and cook until browned on the bottom, about 3 minutes.
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5
Flip and brush generously with the maple syrup mixture.
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6
Cook for another 2 minutes, and then transfer to a platter.
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7
For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet.
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8
Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes.
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9
Season them with salt and pepper, and transfer to a plate.
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10
Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper.
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11
Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle.
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12
Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form.
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13
Remove from the heat and set aside.
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14
For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter.
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15
Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
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16
Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth.
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17
The batter should be thin.
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18
Fill the popover pans less than halfway full and bake for exactly 30 minutes.
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19
Do not open the oven door while popovers are baking.
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20
Make the popovers last because they need to be eaten almost immediately once removed from the oven.
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21
For assembly: Open the popovers and fill each half with a slice of the bacon.
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22
Top each with the eggs, and a cherry tomato half.
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23
Serve the remaining tomatoes on the side.
