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Herb Popovers with Buttery Eggs

This is a beautiful breakfast which is quick to make. Delicious, hearty and elegant.


For the Herb Popovers:
¾ cup all-purpose flour
½ teaspoon celery salt
2 large eggs
1 cup milk
1 Tbsp butter, melted
2 Tbsp fresh herbs such as chervil, parsley, chives, tarragon

For the buttery eggs:
¼ cup butter
6 large eggs, beaten
2 Tbsp fresh herbs such as chervil, parsley, chives, tarragon
2 Tbsp half and half (or heavy cream)
salt and pepper to taste
Herbs for decoration (optional)

Nutritional information

No nutrition information available


To make the popovers...generously grease a 12-cup muffin pan. Sift flour and celery salt into a large bowl. Add eggs, milk and butter and beat well. Stir in mixed herbs. Pour mixture into oven, set temperature to 425 degrees F (220 degrees C) and bake for 30 minutes without opening the door.

To make the eggs...melt butter in a small saucepan. Add eggs and cook over low heat, stirring constantly, until thickened. Remove from heat and stir in mixed herbs and half and half (or heavy cream if using). Season with salt and pepper. Serve each person 2 popovers with a mound of buttered eggs. Garnish plate with some left over herbs (optional).