Right now I'm on surgery rotation, which entails uber early mornings and consequently early bedtimes when it's still just a little dusky outside. But to tell you the honest truth, I don't mind the shift too much. I've always been a morning person. Most mornings I like to leap out of bed at 6 am and pull on my sneakers and go on a run first thing in the morning. And then after I get all sweaty, I take a quick shower and make myself a pot of oatmeal with brown sugar because fiber is my jam.
Since this rotation, I've had to make some slight modifications to my morning ritual. 6 am wake up calls have now turned into 4:30 ones, 3 mile runs are nearly impossible to cover in 20 minutes so now they've become 2 mile runs with some jogging at the end. But the saddest change of all is that breakfast has become a meal on-the-go now, dominated by Cliff bars and some hot coffee in the thermos before rushing out the door. I do miss my morning sit down breakfasts where I can take 10 minutes to chill out and read up on my favorite blogs, write a few emails, and click around on Instagram.
This deprivation has me constantly having breakfast on the brain. Some of them just plain cravings (bbc bagels, lox with red onions are a couple that come to mind), and some of them possibly for the blog in the future (waffles, anyone??) And once I finally got these popovers right, I went all breakfast savory on them and put an egg in it. Sprinkled with a little coarse salt, black pepper, and some crushed red pepper for a little heat. Arugula because it's spicy and flavorful. And the real star is the vessel for this lovely little combination - a cheesy, salty, fluffy popover. I wanted something with holes to catch the runny yolk. I suppose if you don't have time for popovers you could use an English muffin for the same effect, but truly the popover gives that oomph a breakfast worth making from scratch should have.
Weekdays may not allow for relaxing breakfasts, but there's still weekends for brunches and good times.
Popover breakfast sandwiches
For the popovers
3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all purpose flour
1 1/4 teaspoons coarse salt
1/2 cup shredded mozzarella cheese
2 tablespoons poultry or grill seasoning
Vegetable oil nonstick cooking spray
For the breakfast sandwiches
Eggs, sunny side up
Small bunch of arugula
Crushed red pepper
For the popovers
Preheat oven to 450 degrees with a nonstick muffin pan on the rack in the lowest position.
Measure out the flour and salt and have it ready to go.
Put the eggs and milk in a large bowl and whisk together (by hand!) until very frothy (about 1 minute).
Add the flour, salt, and seasoning to the egg mixture. Whisk by hand until the batter looks like heavy cream with some small lumps remaining. You should see air bubbles!
Remove the muffin pan from oven and coat with cooking spray. Put a lot on it or else they will stick!
Fill the popover cups almost nearly full with batter. Top with shredded cheese. Bake for 15 minutes, then reduce the oven to 350 F. Continue to bake until golden brown and dry to the touch (about 20 minutes more).
Once the popovers are done, take them out of the oven and take them out immediately onto the wire cooling rack. They will lose their crunch if they stay in the pan! Poke a small hole into the side of each popover to let out some steam.
For the sandwiches
Cut each popover in half and then top with egg, crushed red pepper, and arugula. Enjoy with some mimosas and fresh fruit! Happy brunching!