Savory Dutch Baby with Eggs and Bacon
A cross between a pancake and a popover, a Dutch baby makes an impressive centerpiece for a brunch. Though a Dutch baby is often served topped with fresh fruit and a sprinkling of confectioners’ sugar, here we turn it into a savory treat by adding shredded Gruyère cheese to the batter and topping it with fried eggs and bacon. Be sure to have your bacon and eggs cooked and ready to go when the Dutch baby is done, because it will begin to deflate as soon as it comes out of the oven.
- 7 Tbs. unsalted butter
- 3/4 cup (4 oz./125 g) all-purpose flour
- 3 eggs
- 3/4 cup (6 fl. oz./180 ml) milk
- Kosher salt and freshly ground pepper
- 1/2 cup (2 oz./60 g) grated Gruyère cheese
- 4 thick-cut bacon slices
- 3 green onions, white and light green portions, thinly sliced at a diagonal
Preheat an oven to 450°F (230°C).
Put 5 Tbs. of the butter in an ovenproof 12-inch (30-cm) fry pan. Place in the oven for 5 minutes to melt the butter.
While the butter melts, combine the flour, eggs, milk and 1 tsp. salt in a blender. Blend on high until the mixture is thoroughly combined and no lumps remain, about 30 seconds, stopping the blender to scrape down the sides if needed. Add the cheese and stir briefly to combine.
Remove the pan from the oven and carefully pour the batter into the pan. Return the pan to the oven and bake until the sides are puffed up and dark golden brown, 15 minutes.
While the Dutch baby is cooking, cook the bacon. In a fry pan over medium-high heat, cook the bacon, turning once, until crispy, 6 to 8 minutes. Transfer to a paper towel–lined plate to drain. When the bacon is cool enough to handle, cut in half at a diagonal.
While the bacon is cooling, in another fry pan over medium-low heat, melt the remaining 2 Tbs. butter. Break the eggs into the pan and fry until the whites are set and the yolks are still runny, about 2 minutes. Season lightly with salt and pepper.
When the Dutch baby is cooked, remove from the oven. Top with the bacon pieces, fried eggs and green onions. Season with salt and pepper, cut into wedges and serve immediately. Serves 4.
Williams Sonoma Test Kitchen