New England Scrambled Egg Popovers With Sharp White Cheddar Cheese And Herbs

Ingredients for six
Scrambled Eggs
6 Plum tomatoes (cut in half)
12 large eggs
4 ounces of white,extra sharp, New England cheddar cheese
One tablespoon each of chopped fresh parsley, chives, and tarragon.
Unsalted Butter, three tablespoons
Mix eggs, cheese, and fresh herbs together in a bowl with wire whisk. Melt butter in a nonstick skillet over medium heat and add egg mixture and fry until soft curds are formed. Don't over cook.
Cut tomatoes in half and fry in a little oil, cut side down, just until they get a little color.
1 cup all purpose flour
1 cup whole milk
Salt and Pepper (about 1/2 teaspoon each)
( I use real course fresh ground pepper)
Two large eggs

(Milk and Eggs should be taken out of fridge long enough ahead of time to warm to room temp,)
Pre-heat oven to 425 degrees. Place your six compartment pop-over pan in oven to heat up. About 5 minutes. Remove from oven and spray with a non stick buttery spray, like Pam. Fill each slot to no more than 1/2 full and bake for 25-30 minutes.

Remove from oven and pull apart to make opening for the eggs. Spoon eggs into opening. Place fried tomatoes on the top.
Place on serving plate and surround with crispy fried bacon, Canadian bacon, or pieces of ham. Serve

Recipe Summary:

Other recipes by Cadiz Street B&B:
Baked Caramel French Toast With Toasted Pecans, Whipped Cream And Berries.

Recipe Provided By:
Cadiz Street B&B
Princeton, KY

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