I have a confession to make. I am powerless in the face of popovers. I can eat a dozen. I shouldn't. I don't feel good after I do it. But I can and have eaten a dozen popovers. People usually think of popovers as a dinner-time treat, alongside a big roast or warming soup of soup - and they're great for that. But they are also delicious for breakfast - all eggy and warm and crisp. They're not too shabby dipped in maple syrup either.
I made these with pastured eggs with brilliant golden, almost orange yolks. Check out that color!