In Fall and Winter, Saturday breakfasts are our lazy day breakfasts. There is no "chores" like on weekdays and Sundays are the big paper and church so breakfast is simple and in between.
But Saturday is a day that we can linger over breakfast. Pour ourselves another cup of tea and lazily read the paper and do the crossword.
A nicely set table is important at any meal at Linderhof and a lazy Saturday breakfast is no exception. And Saturday breakfast is taken in the breakfast room!
It's breakfast time. With our casual cotton napkins in silver napkin rings, blue and white china -- cup and saucer for me and a mug for Jim. The daily teapot -- an Emile Henry which makes a good cuppa!
No tablecloth -- the English placemats, Hotel silver-plate, a sunny yellow creamer and a big plate of popovers! Butter and jam for spreading!
Creamy scrambled eggs and a popover -- a perfect breakfast!
Six popovers -- perfect for Husband Jim and I.
Popovers are easy to make -- they just take a little longer to bake than a lot of "quick breads"! I think they are the perfect bread for a special Saturday breakfast!
1 cup milk
1 cup flour
1/2 t. salt
Heat oven to 450. Generously grease 6 cup popover pan with butter. Place pan in oven 5 minutes to heat.
Beat eggs slightly in medium bowl with fork or wire whisk. Stir in flour, milk and salt with wire whisk just until smooth (do not overbeat). Take popover pans from oven and fill the cups half full. 'Bake for 20 minutes.
Reduce oven temperature to 350. Bake 15 to 20 minutes long or until deep golden brown. Immediately remove from pan. Serve warm. Makes 6 popovers.
NOTE: Do not open oven door while they are baking! If you don't have a popover pan, you can use a regular muffin tin, but you need to grease the muffin cups and preheat as you would the popover pan.
It's Thursday and time to share our tables with Susan at Between Naps On the Porch.