Serve these heavenly, light pockets of garlic and cheese flavor this Easter.
Our favorite hostess, Giada de Laurentiis, whips up an eggs-cellent bread that will add some pop to your Easter brunch.
In our opinion, popovers don’t get enough love in the bread world. Sure, they aren’t your standard loaves or dinner rolls, but they aren’t quite cakes or muffins. But it’s just this hybrid quality that makes them so delicious.
Popovers get their rich quality from the eggs and whole milk in their batter, as well as the relatively small amount of flour that allows for an almost soufflé-like quality to them.
On their own they would be great, but Giada kicks it up a notch by adding sharp cheese like Asiago and Provolone and 5 whole cloves of garlic. She also adds some fresh parsley for a bit of color and flavor.
The best part of this recipe is that it’s so easy. Giada uses a blender to make sure the eggs get nice and frothy and then continues to use that to mix the rest of the ingredients. Pour the batter into the pre-greased muffin tins, and then bake! It’s so simple.
Personally, I think you can eat these plain (and right out of the oven, so be careful you don’t eat them all. Or make extras!). But if you must, serve some whipped butter or flavored butter along with them.
Garlic & Cheese Popovers Ingredients:
- Vegetable oil cooking spray
- 6 large eggs, at room temperature
- 5 cloves garlic, minced
- 2 cups whole milk, at room temperature
- 1¼ cups (3 ounces) finely grated Asiago cheese
- ¼ cup (1 ounce) shredded sharp Provolone cheese
- 1½ cups all-purpose flour
- 2 tablespoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped flat-leaf parsley
