I’ve never been much of a sweets person—unless I was pregnant, in which case cookies were the answer to everything. For everyday meals I prefer savory: meat, potatoes, and eggs. If I’m dining out for brunch I want the kind of breakfast that demands multiple pans—a skillet for home fries, another for bacon, and a pot for poached eggs. At home, pancakes or waffles are usually the frozen kind; yes, even food bloggers cheat sometimes.
One of my goals this year is to cook more at home and broaden the kinds of breakfasts we make. That includes baking more, working with different flours and grains, reviving my sourdough starter, and trying new sweet and savory dishes. That exploration led me to the Dutch baby.
I had never made or eaten a Dutch baby before and initially felt intimidated by its famous puffed edges. My first attempt didn’t rise dramatically, but the second one looked and tasted much better—like many skillet-style pancakes, the first is often the tester and subsequent tries improve. I decided to take a savory approach because bacon and eggs are non-negotiable in my house. The Dutch baby makes a wonderful base to soak up runny yolks and adds a creamy, pillowy contrast to crisp bacon.
Savory Bacon and Eggs Dutch Baby
Ingredients
-
3
large eggs
room temperature -
¾
cup
whole milk
room temperature -
3
tablespoons
unsalted butter
melted, slightly cooled, divided -
½
cup
all-purpose flour -
2
tablespoons
cornstarch -
½
teaspoon
kosher salt -
½
teaspoon
freshly ground black pepper -
4-6
Slices
Cooked Crispy Bacon -
2-4
Poached/Fried Eggs -
Avocado
Pico de Gallo, Hot Sauce, salt, and pepper (or any other toppings you see fit)
Instructions
-
Preheat the oven to 450°F (230°C) with a cast iron skillet in the center for at least 25 minutes before starting.
-
Add the eggs to a blender and blend on high until very frothy, about 1 minute.
-
With the blender running, slowly stream in the milk and 2 tablespoons of the melted butter. Blend for another 1–2 minutes until combined.
-
Add the flour, cornstarch, salt, and pepper, and blend until the batter is smooth.
-
Carefully remove the preheated skillet from the oven and add the remaining butter, swirling to coat the bottom and sides.
-
Quickly pour the batter into the hot skillet.
-
Bake for 20–25 minutes until the edges are puffed and golden. The Dutch baby will deflate slightly as it cools.
-
While it bakes, cook your bacon and prepare eggs to your liking, plus any additional toppings.
-
Serve the Dutch baby hot the same day, topped with bacon, eggs, avocado, pico de gallo, hot sauce, or other preferred garnishes.
-
Recipe adapted from Bon Appétit.