Popovers have simple ingredients, are simple to make and simply taste amazing. These sage popovers are light, airy, gorgeous and make a great side to any main course.
I love making sage popovers when we have pot roast for dinner. They work so well with the pot roast gravy that my mouth is watering just thinking about it.
Popovers have simple ingredients which also means a simple taste. I add fresh sage to my popovers just for extra flavor. It is optional and if you don’t have sage you can leave it out. Growing and having my own herbs is essential in my kitchen. If your not growing your own herbs you should start! Plus it is cool and all your friends will be impressed.
Sage Popovers Tips Before you Get Started!
- The milk and egg needs to be room temperature.
- You don’t need a fancy popover baking tin. A cupcake tin is fine!
- In the empty cupcake molds add water.
- Don’t open the oven door anytime during the baking process.
Recipes with a Similar Feel:
If you are looking for another savory side or breakfast muffin, try these ham and cheese savory muffins or these to-die-for mini savory donuts.
Sage Popovers Recipe
Popovers have simple ingredients, are simple to make and simply taste amazing. These sage popovers are light, airy, gorgeous and make a great side to any main course.
Ingredients
- ½ cup milk (room temperature)
- 1 egg (room temperature)
- ½ cup flour
- ¼ teaspoon salt
- ¼ teaspoon fresh chopped sage (about one large leaf)
Instructions
- Grease 4 cupcake/muffin molds.
- Fill the rest of the molds half way full with water.
- Beat all the ingredients together until smooth.
- Fill the 4 molds evenly with the batter.
- Bake at 450F for 15 minutes.
- Then lower the temperature to 350F and bake for another 20 minutes.
