Saturday 8 February 2014




On many weekend mornings I love to potter around the house, taking my sweet time just because I can, but also because I want to savour those languid hours, popping in and out of bed while something warm is baking in the oven. The smells wafting throughout the home hold the promise of a day sauntering onward at its own pace. And on quite a few of those mornings, that distinction belongs to my bacon and chive popovers. They are so light and airy but incredibly flavourful at the same time.  How can that be? you may ask. Let me show you!



250 ml (1 cup) milk
3 eggs
2 Tbsp butter, melted (plus butter for coating muffin tins)
1/2 tsp salt
250 ml (1 cup) all-purpose flour
1 tsp olive oil
1/4 cup of bacon, diced
1/3 of medium onion or whole shallot, diced
Parsley, chopped
Fresh red chilli, chopped (optional)
Bunch of chives, chopped

  1. Preheat oven at 220C/425F
  2. Coat muffin tins with butter (you can use any size muffin tins) and place in oven to heat
  3. Meanwhile, fry the bacon and onion in the olive oil until browned, set aside to cool down
  4. In a food processor, combine milk, eggs, melted butter, flour, and salt. Blend for 10 seconds, scrape down the sides then blend some more, around half a minute
  5. Fold in bacon and onions into the batter, and then add the chopped chives, chilli, and parsley
  6. Pour batter into buttered muffin tins and bake for 23-30 min. or until they are golden brown and have literally popped over
  7. Place on a cooling rack

Enjoy warm with some good butter.

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