with plastic wrap pressed directly on top, and refrigerate until serving.
MAKE THE POPOVER BATTERPreheat the oven to 450˚F. In a bowl, stir together the flour and salt.
Make a well in the center of the flour mixture, add the milk and eggs, and whisk just until combined. Pour the batter into a glassmeasuring cup or a pitcher.
HEAT THE PANPlace a 2-cup popover pan or standardmuffin pan in the oven and heat until hot, about 2 minutes. Remove from the oven and spoon teaspoon of the melted butter into each cup. Divide the batter evenly among the cups,filling them halfway.
BAKE THE POPOVERSBake for 0 minutes. Reducethe oven temperature to 375˚F and continue tobake, without opening the oven door, until the popovers are puffed, crisp, and golden brown, 20–25 minutes longer. Using a fork, gently remove the popovers from the pan and servepiping hot with the strawberry butter.
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The best popovers boast a dramatic rise in the oven, a golden brown crust, and moist, hollow interiors that provide the perfect medium for sweet strawberry butter. A popover pan is designed with deep cups to promote an even spread of heat and the highest puff, but a standard muffin pan will also work well.
19
Breakfast
makes1
serving
slices cheese, such as mozzarella, provolone, Monterey jack, or Cheddar slices bread, such as whole-grain, sourdough,
or coarse country bread bacon slices, cooked and cut in half crosswise
Fried Egg (page )1/ avocado, peeled and sliced– slices tomato, drained on paper towels
Kosher salt and freshly ground pepper
Unsalted butter for spreading
Fried Egg Sandwich with Bacon, Avocado & Tomato
ASSEMBLE THE SANDWICHPlace slice of cheese on slice of bread, then layer on the bacon, egg, avocado, tomato, and second slice of cheese. Season to taste with salt and pepper, then top with the remaining bread slice, pressing firmly. Spread the butter evenly over the top and bottom bread slices.
COOK THE SANDWICHHeat a frying pan over medium heat or heat a panini press if you have one. Add the sandwich to the pan and pressfirmly with the back of a spatula, or slip the sandwich into the press and close the top. Cook, turning once in the pan and pressing gently, until golden brown on both sides, about 4 minutes total.
SERVE THE SANDWICHTransfer the sandwich to a cutting board, cut in half,and servehot.
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If you approach breakfast as fuel for the day, this yummy, multilayered sandwich is the way to go. Protein? Check. Vitamins? Check. Fiber? Check. It’s the whole package and it’s absolutely delicious.
20Breakfast
8 large eggs
Eggs four ways
BOILED EGGS
Place the eggs in a saucepan and cover with cold water by 2 inches.
Bring to a boil over medium-high heat. When the water comes to a boil, cover the pan, remove from the heat, and let the eggs stand in the water for 2 minutes for soft-boiled or up to 2 minutes for hard-boiled. Drain the eggs and rinse under cold running water until cool. When the eggs are cool, crack and peel them.
Cooking eggs to perfection can have as much to do with personal preference as technique. Learn the best methods, then modify them to suit your taste. Most recipes in these pages call for two eggs per person, but you can vary the number to cook as many or as few as you like.
tablespoons olive oil or butter8 large eggsSalt and freshly ground pepper
FRIED EGGS
To prepare sunny-side-up eggs, in a large frying pan, preferably nonstick, heat tablespoon ofthe olive oil or butter overmedium heat. Crack 4 of the eggs into the pan. Season to taste with salt and pepper. Cook until the whites areopaque and the yolks thicken,2–3 minutes. Transfer to plates and serve, or keep warm until all are cooked. Repeat with the remaining tablespoon olive oil and eggs.
To prepareover-easy,over-medium, or over-hardeggs, cook asdirected above, then carefully flip the eggs with a nonstick spatula and cook for about 30 seconds longer for eggs overeasy,about minute longer for eggs overmedium, and about1/minutes longerfor eggs overhard.
Tip: Start with cold eggs directly from the refrigerator. The yolks are more likely to stay intact when you crack the eggs.
22Breakfast
makes8 eggs
8 large eggs
POACHEDEGGS
Pour water into a large, deep sauté pan to a depth of 2 inches and bring to a gentle simmer over medium-low heat. One at a time, crack 4 of the eggs into a ramekin or small cup and gently slide the egg into the simmering water. Make sure they are not touching. Cook until the whites begin to set, about 2 minutes, then gently turn the eggs with a slotted spoon. Continue to cook until the whites are opaque and fully cooked andthe yolks are still runny, about 2 minutes longer.Using the slottedspoon, lift each egg from the simmering water, draining well. Blot the bottom of each egg briefly on a paper towel and serve, or keep warm until all are cooked. Repeat with the remaining 4 eggs.
SCRAMBLED EGGS
In a bowl, whisk the eggs with the milk and season to taste with salt and pepper. In a large nonstick frying pan, melt the butter over medium-lowheat. Pour in the eggmixture and cook withoutstirring for minute. Using a silicone spatula, gently stir the eggs, allowing the uncooked eggs to run to the bottom of the pan. Cook, stirring often, until the eggs are set but still creamy, about 4 minutes. Transfer toplates andserve.
8 large eggs
tablespoons whole milkSalt and freshly ground pepper tablespoons unsalted butter
23
Breakfast
