Goat Cheese Popovers

Joseph Margate

Clink at the Liberty Hotel Boston

For his Beard house event, chef Joseph Margate made these delicious popovers with goat cheese from Blue Ledge Farm.


9 popovers


  • 2 tablespoons butter, plus more for greasing pans
  • 1/4 cup goat cheese, at room temperature
  • 1/2 tablespoon chopped parsley

  • 1/2 tablespoon chopped chives

  • 3 large eggs, at room temperature 

  • 1 cup whole milk

  • 1 1/2 teaspoons kosher salt

  • Small pinch cayenne pepper

  • 1 cup all-purpose flour


Preheat the oven to 400ºF. Liberally grease a nonstick, 9-cup popover or muffin pan with softened butter.

Combine the goat cheese, parsley, and chives in small bowl. Set aside.

Divide the batter among the 9 greased cups, filling each halfway. Drop a 1/2 teaspoon of the goat cheese mixture into the middle of each batter-filled cup. Bake for 30 minutes, or until the popovers are a deep brown. Serve immediately.