Dill Shallot Asparagus Egg Popover

Preheat oven to 400 degrees.

Ingredients

1-1/2 cup heavy whipping cream
3 egg yolks
1 cup asparagus chopped
1-1/2 cups parmesan cheese
1/2 teaspoon baking soda
1 Ivéta Dill Shallot Biscuit Mix coarse sea salt (for top, to taste)

Directions

1. In a mixing bowl, whisk egg yolks and heavy cream until smooth.
2. Add baking soda, Biscuit mix, asparagus and 1 cup of the parmesan cheese until all dry ingredients are incorporated.
3. Spoon batter into a large greased muffin pan or scone pan.
4. Sprinkle with salt and remaining 1/2 cup of cheese.

Bake for 30 minutes until lightly brown.
Test by inserting toothpick into center. It should come out clean when done.

Remove from oven and cool slightly before serving.

Chili Chive Egg Popover (a spicy alternative)

Preheat oven to 400 degrees.

Ingredients

1-1/2 cup heavy whipping cream
3 egg yolks
1-1/2 cups jack cheese
1/2 teaspoon baking soda
1 Ivéta Chili Chive Biscuit Mix
coarse sea salt (for top, to taste)

Directions

1. In a mixing bowl, whisk egg yolks and heavy cream until smooth.
2. Add baking soda, Biscuit mix and 1 cup of the jack cheese until all dry ingredients are incorporated.
3. Spoon batter into a large greased muffin pan or scone pan.
4. Sprinkle with salt and remaining 1/2 cup of cheese.

Bake for 30 minutes until lightly brown.
Test by inserting toothpick into center. It should come out clean when done.

Remove from oven and cool slightly before serving.