Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple Mustard Glazed Canadian Bacon

Ingredients

• Maple-Mustard Glazed Canadian Bacon:
• 1/4 cup grade B pure maple syrup
• 1 heaping tablespoon Dijon mustard
• 2 tablespoons canola oil
• 6 slices thick-cut Canadian bacon
• Vermont Cheddar and Herb Scramble:
• 12 cherry tomatoes, halved
• Salt and freshly ground black pepper
• 12 large eggs
• 3 ounces grated aged white Vermont Cheddar
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley leaves
• 2 teaspoons finely chopped fresh tarragon
• 6 tablespoons unsalted butter, cut into pieces
• Popovers:
• 1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
• 3/4 cup all-purpose flour
• 3/4 cup whole milk, at room temperature
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 large eggs, at room temperature

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