No.17: Popunder: Popover with Poached Egg, Roasted Tomatoes & Gorgonzola
Variations on what you can do with this topping is in the recipe below. You can also serve without breads.
My journey with popovers started when I visited Mad Scientist who was in Massachusetts for work couple of days after our wedding. He took me to this little coffee shop right on the water called Pie in the Sky and forced me to try their popovers. Well, that was it – their popovers were outrageous. Fresh out of the oven and still warm, hint of sweetness yet crunchy outer layer, I was in heaven.
It’s been 3 years and counting; I’ve been through many batches of popovers ever since, with many dirty dishes, many popovers without pops, and many recipes. As my experiment continues, I’ve had to make them grow up a bit by adding other savory ingredients
neatly tucked inside (under the crust).
I roasted cherry tomatoes with home-made herb oil, poached eggs, and sprinkled some crumbled cheese, and called them Popunders. Savory brunch, it is.
Unfortunately, the popover recipe isn’t mine. So I’ll have to send you to the Neiman Marcus blog as the ones in the photos are based on their recipe. I’ve used leftover from the batch with this topping while you can use any bread. I do prefer to serve the topping with breads with good crusts like baguette or ciabatta, but why not use the leftover?
If Gorgonzola cheese is too much, substitute with fresh Mozzarella or Parmesan.
Skip the egg and use roasted tomatoes and Gorgonzola on baguette for a quick appetizer/finger food.
Or skip the bread altogether. Works?
Oh, don’t forget some parsley – it’s a brownie point.
So which versions would you prefer? What else would you put on your Popunder?
Popunder: Popover with Poached Egg, Roasted Tomatoes & Gorgonzola. Substitute popovers with sliced baguette or ciabatta, or skip the bread altogether if you're bread-conscious.
- Follow the instructions on Neiman Marcus Blog
- 1/2 cup extra virgin olive oil
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 tablespoon garlic powder
- 1/4 teaspoon white pepper
- 1 teaspoon sea salt
- 1/2 tablespoon dried rosemary (optional, but better flavor with it)
- 10 cherry tomatoes, washed, dried with paper towel
- 1 teaspoons herb oil (from above) or use olive oil
- 2 large eggs
- Water for poaching eggs
- Some crumbled Gorgonzola cheese (or try fresh mozzarella or parmesan)
- Dried Parsley for garnish
- 2 Popovers, sliced vertically (or use any bread, or none at all)
Combine all ingredients in small bowl and mix lightly with whisk. Place it in an air tight container. Mix well prior to using as herbs and spices stay at the bottom.
Preheat the oven for 400F.
Coat cherry tomatoes with 1 teaspoon of herb oil and place them in a baking dish. Roast tomatoes about 20 minutes. Remove from the oven when done, and set aside to cool slightly.
Meanwhile, fill a deep sauce pan with water at least 2/3 of the way. Boil the water over high heat. Reduce to medium heat when water starts to boil. Crack an egg in a large spoon, then drop an egg in hot water, one at a time. Cover the pan with a lid, turn the heat off and let it steam for a few minutes.
While eggs are cooking, toast popovers until golden.
Remove eggs from the pan with a slotted spoon, and place it on toasted popover, top by roasted tomatoes and sprinkle crumbled gorgonzola cheese. Serve warm.
For Herb Oil
The recipe will give you a lot of leftovers. You can use it for dipping bread or cooking pasta, or roast other vegetables.
Adapted from The Bread Baker's Apprentice
Substitute to breads like baguette or ciabatta if popovers are not available.
Substitute Gorgonzola with fresh Mozzarella or even Parmesan.
Skip the egg and use roasted tomatoes and gorgonzola on sliced breads for a quick appetizer/finger food.
Or skip the bread altogether for the same flavor if you're bread-conscious.