• 5 large eggs
  • 1 tablespoon butter, melted
  • 3 tablespoon flour
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon vanilla
  • ½ teaspoon salt
  • Zest of ½ an orange or ½ teaspoon orange extract
  • 1 teaspoon dried rosemary, chopped fine
  • ½ cup fresh blackberries
  • Whipped cream (optional)

A fluffy egg and berry treat that is perfect for early morning or late at night
Tales of the Dinner Belle
By Brenda Stanley
I love popovers. The eggy texture and homey flavor are something I could eat at any time of the day. They are simple to put together and are delicious plain or with a drizzle of honey or jam. My berry eggs puffs are very similar but have a tart and sweet mound of berries hidden throughout that make them extra special. These tasty treats are great for breakfast, brunch, or as a dessert. I love the way they rise up and brown in the oven. No extra jam or honey needed, but a big dollop of whipped cream tops these off perfectly.
Belle’s Berry Egg Puffs
5 large eggs
1 tablespoon butter, melted
3 tablespoon flour
1 teaspoon grated fresh ginger
¼ teaspoon vanilla
½ teaspoon salt
Zest of ½ an orange or ½ teaspoon orange extract
1 teaspoon dried rosemary, chopped fine
½ cup fresh blackberries
Whipped cream (optional)
Preheat oven to 350 degrees and grease or spray four ramekins or large muffin tins.
Place all of the ingredients blackberries into a blender and process about one or two minutes on high until the mixture is completely combined and smooth.
Divide the egg mixture between the four ramekins or tins and add blackberries to each.
Place the filled ramekins on a baking sheet and bake for about 20 minutes until the egg mixture puffs and is cooked through.
Cool on a rack a few minutes. Add a dollop of whipped cream. Enjoy!