Cinnamon Popovers, Foached Egg

Made cinnamon popovers last night for something to do. Milk, eggs, flour, a little sugar. Hot oven, pre-heated muffin tins. Tasty, especially with some powdered sugar - not unlike a breadier, puffier version of french toast. (French toast on earth - not in Hell.) I would like to try a savoury version of the same recipe, with chives or cheese or something.

Today's after-snowshoeing snack is a thick slice of rye slathered with parsley-mushroom-hazelnut paté, a dab of chive cream cheese, and a delicately foached egg.

My snack rawks.

Foached: an egg that is fried on one side, and poached on the other. A little water in the lid of the pan to finish it up. Makes steam. Turns the yoke a cool pink color. Requires a frying pan with a snug-fitting glass top for close egg observation. One of my fave breakfast elements. I took a picture, so we will see how appetizing a foached egg looks up close.



The answer: it looks okay! Tempting, even.