• 2 Ratings

These poached eggs tucked into popovers and accented with Lime Hollandaise Sauce add a flavorful touch to a special Mother's Day brunch.

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Ingredients

Directions

  • Cut the butter into thirds and bring it to room temperature.

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  • Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or cups of a popover pan. Or, coat cups with nonstick cooking spray. Place the custard cups on a 15x10x1-inch baking pan; set aside.

  • In a medium mixing bowl use a wire whisk or a rotary beater to beat the 2 eggs, milk, and oil until combined. Add flour and 1/4 teaspoon salt; beat until smooth.

  • Fill the prepared cups half full with batter. Bake in a 400 degree F oven about 40 minutes or until popovers are very firm and golden brown.

  • Meanwhile, for the poached eggs, lightly grease a large skillet. Add water to skillet until half full. Bring water to boiling. Reduce heat to simmering (bubbles should begin to break the surface of the water).

  • Break one of the 6 eggs into a measuring cup. Carefully slide the egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with the remaining 5 eggs, allowing each egg to have an equal amount of space in the pan's water.

  • Simmer the eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Carefully remove the poached eggs with a slotted spoon, and place the eggs in a large shallow pan of hot water to keep them warm while preparing the sauce.

  • For Lime Hollandaise Sauce, in the top of a double boiler combine egg yolks, 1 tablespoon water, lime juice, and 1/8 teaspoon salt. Add a piece of the cut up butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir about 2 minutes more or until sauce thickens. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water.

  • Immediately after removing popovers from oven, prick each popover with a fork to let steam escape. Turn off the oven. For crisper popovers, return the popovers to the still-warm oven for 5 to 10 minutes or until desired crispness is reached. Remove popovers from cups.

  • For each serving, split a popover in half and place on a plate. Top each popover with 1 slice of prosciutto. Top prosciutto with a poached egg; spoon about 2 tablespoons of the Lime Hollandaise Sauce over egg. Garnish with lime peel and serve with lime wedges, if desired. Makes 6 main-dish servings.

Nutrition Facts

452 calories; 35 g total fat; 14 g saturated fat; 434 mg cholesterol; 730 mg sodium. 18 g carbohydrates; 0 g fiber; 18 g protein; 464 RE vitamin a; 1 mg vitamin c; 81 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0