How many times have you been asked on a weekend morning: “What’s for breakfast?” I get that every day, but it’s on weekends that I feel like I have to make something a little bit special and interesting since I don’t have to rush to work and such. Some weekend mornings I am fine with spending a bit more time in the kitchen, but some days I just want to make it real quick.
So, how do you make an interesting breakfast quickly? I start off with a quick recipe for something that I know my family likes, and make it different. Often it’s easier said than done, but here is my savory Dutch baby recipe that everyone in my family loves – an unsweetened Dutch baby with bacon, eggs and red and green onions. The toppings actually vary based on what I have to feel free to use whatever you have and like – bacon, eggs, sausage, ham, leftover meat, tomatoes, bell peppers, etc.
I like to keep things simple, so for my base savory Dutch baby I only use whole eggs, flour, and milk. I add a pinch of salt sometimes, but that is optional, especially for this recipe as I will be adding bacon that has enough of sodium in it. A tablespoon of cornstarch can be added as well if you want crispier crust.
Updated on April 14, 2018
Savory Dutch Baby Recipe
For the dutch baby
- 4 large eggs at room temperature
- 1/2 cup milk at room temperature
- 1/2 cup all-purpose flour
- 1 Tbsp corn starch (optional)
- 1/4 tsp kosher salt (optional)
For the toppings
- 6 bacon strips (pan fried)
- 1 Tbsp scallions (finely sliced)
- 1/4 red onion (thinly sliced)
- 4 poached eggs
- freshly ground black pepper
- Preheat oven with a large (9-12 inch) cast iron pan on the middle rack to 450F.
- Using a blender or a hand mixer, mix together eggs and milk. Add flour, corn starch and salt, and continue mixing until all ingredients are mixed well.
- Open the oven and, being very careful - the pan will be very hot, place 2 tablespoons of butter in the preheated pan. Wearing oven mitts, take the pan out of the oven, and swirl to coat the bottom of the pan. Carefully pour the batter into the hot pan, making sure not to splatter batter on the sides of the pan. Return the pan to the oven and bake for 20-25 minutes. The Dutch baby pancake will puff up around the edges and sometimes around the center. Make sure to keep the door closed until it's ready otherwise it may cause the dough to fall and your Dutch baby will look more like a traditional flat pancake.
- Meanwhile, prepare all the toppings, such as fried bacon, poached eggs and onions.
- Once your savory Dutch baby pancake is done baking, remove the pan from the oven, being very careful as the pan will be very hot. With the help of a thin spatula, slide the pancake onto a large plate. Top with bacon strips, onions, and poached eggs. Sprinkle with freshly ground black pepper. Cut into wedges and serve hot.