Black Pepper-Sage Popovers
These popovers go well with roast chicken or turkey. Vary them by substituting finely chopped fresh marjoram or thyme for sage.
Recipe by Cooking Light January 2009
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07/19/2013
My first popovers, these turned out beautifully. Very eggy tasting and tender. I subbed rosemary for sage and doubled the black pepper, but otherwise followed the instructions exactly. I am excited to make other popover recipes since these were great. Served these with the delicious chicken & stone fruit salad from a later issue.
01/09/2010
This was the FIRST popover recipe I ever made and it was easy and delicious. I didn't have a popover pan and used a muffin/cupcake pan and they came out light and fluffy. It was fool proof. I followed the directions to the letter. Great recipe. My husband and I loved them. I will be making these for years to come.
03/09/2009
Easy and tasty. Got very positive reviews!
01/14/2009
My first time to make popovers and they couldn't have been easier. I made them in muffin pans and cooked for 35 minutes. PERFECT! and delicious! I didn't have sage so I used fresh rosemary. Yummy. I couldn't taste the pepper so next time I would add alittle more. Rave reviews from the husband so I will make again!
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