Parmesan-Parsley Popovers with Poached Eggs and Greens

Name: Parmesan-Parsley Popovers with Poached Eggs and Greens
Yield: Makes 6 servings
Ingredients: 1 teaspoon kosher salt; 1½ cups (12 fl oz/350 ml) whole milk, heated to 120°F (49°C); Squeeze of fresh lemon juice; 1½ cups (6½ oz/185 g) all-purpose flour; 3 tablespoons unsalted butter, melted and cooled slightly; 2 bunches watercress, leaves and tender stems, or 3 cups baby arugula; Kosher salt and freshly ground black pepper; 6 large eggs; Red pepper flakes, for garnish; 4 large eggs, at room temperature; ½ cup (2 oz/60 g) freshly grated Parmesan cheese, plus more for topping; Extra-virgin olive oil; Salted butter, at room temperature, for serving; ¼ cup (½ oz/15 g) minced fresh flat-leaf parsley leaves; 2 tablespoons sugar

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

These savory popovers are transformed into a full meal with the addition of poached eggs and a tangle of watercress. For a perfect poach, use the freshest eggs and be sure to drain the whites through a fine-mesh sieve so the eggs hold their shape while cooking.

Ingredients

For the Parmesan-Parsley Popovers

4 large eggs, at room temperature
1½ cups (12 fl oz/350

Vegetarian
Brunch
Breakfast

Method

To make the popovers, in a blender, process the eggs, milk, flour, sugar, and salt on high speed until smooth, about 30 seconds. Add the melted butter and blend until combined, about 10 seconds. Add the parsley and Parmesan and pulse once or twice to mix. Let rest for 15 minutes.

Position a rack in the lower third of the oven and preheat to