Ingredients
Gruyere Popovers
Unsalted butter, for pan
12 large eggs
Coarse salt and freshly ground pepper
Creamed Spinach for Popover Sandwiches
12 or 24 slices cooked bacon
Preparation
Split popovers in half, and toast on a baking sheet under broiler for 2 minutes.
Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes.
Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.
