Today I tried making popovers, commonly serves at BLT Steak restaurants. The recipe is very simple -- eggs, milk, flour, grated Gruyere. The results are amazing -- it's like a lovechild of cheesy bread, quiche, and a profiterole. With butter -- irresistible.
The recipe I used was adapted from Epicurious.com; I used half of everything, since there're only two of us. Still, it made six giant popovers, and I was generous with Gruyere. Below are the pictures documenting the golden deliciousness.