Popovers

I love quick breads and they're great for breakfast.    They mix up in a jiffy, bake quickly and you can have hot breakfast bread in a thrice!

I adore biscuits (especially with eggs and bacon), love muffins (of any kind), scones are a great addition for breakfast.    But my favorite breakfast quick bread has got to be . . .

A popover pan is not a "must" -- you can make them in a muffin tin!

The popover!      An eggy interior and crusty exterior -- a perfect vehicle for melted butter!     And although the popover is classified as a "quick" bread, it isn't quite so quick as a muffin or a biscuit.     It's at least 1/2 hour of cooking time and so, many mornings, I put my popover pan back in the cabinet (I am a slow learner!) and realize that for breakfast popovers you have to plan ahead!

But I did plan ahead this week.     And while I read the paper, the popovers baked at 450 for 20 minutes.     While I did the crossword, the popovers baked at 350 for 20 minutes.     Then, I was ready for breakfast and the popovers were fresh out of the oven!

Most mornings it's breakfast for one at Linderhof

A napkin makes a good table mat especially for one.      Tea is my beverage of choice for breakfast -- brewed in the much loved Emile Henry teapot.  

A new plate -- a Spode blue and white plate -- a gift from a Kansas City friend

 Fresh wild blackberries from the Farmer's market with a goodly pour of cream and a shower of sugar, two popovers (I'm not greedy) with butter -- lots of butter.

Popover and butter -- there's not much better!

For their eggy interior soaks up that butter as it melts into the warm popover.      I ate both.    They were sooo good!     And one thing about popovers is that they are really only good fresh and hot from the oven.     They're not as good once they've cooled off!    (And it's hard for butter to melt in a cold popover!)

Popovers make lovely tea fare as well.    (And they are a first cousin of that traditional British food -- Yorkshire Pudding.)    But I really prefer them for breakfast.    Perhaps, because it was my grandmother that first made them for me and always made them when I spent my week with her in the summer!    They were our special breakfast that we shared -- she and I -- after my aunt and uncle had left for the day.

It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Marty at a Stroll Thru Life for tabletop Tuesday.