Pesto Popovers

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  • Each serving
  • 140 cal
  • 8g fat (3.5g sat)
  • 80mg chol
  • 260mg sodium
  • 13g carb
  • 2g fiber
  • 5g protein


  • Oil, for pan
  • 2 eggs, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 1/2 tablespoons butter, melted
  • 1 1/2 tablespoons prepared pesto


Preheat oven to 450° F. Position a rack on the lowest shelf. Generously oil a popover or muffin tin.

Blend eggs, milk and salt in a blender until smooth (or beat by hand). Add flour and blend until there are no lumps. Stir in butter and pesto. Pour popover batter into each cup, about 1/2 full.

Bake for 20 minutes. Do not open the oven door! Reduce heat to 350° F and bake until golden brown, an additional 15 minutes. Remove from the oven and make a small slit in each popover with a knife or skewer to allow steam to escape; serve immediately.

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