Eggs and Bacon Dutch Baby

Classic eggs and bacon combo shine in a brand new way.Make this savory puffed oven pancake the next time you want to impress guests without a lot of effort.

cast iron skillet with puffed pancake filled with eggs, bacon, and spinach
Photo: Brie Passano
Hands On Time:
20 mins
Bake Time:
25 mins
Stand Time:
5 mins
Total Time:
50 mins
Servings:
4

Ingredients

  • 5 tablespoon butter

  • ½ cup all-purpose flour

  • 2 tablespoon chopped mixed fresh herbs such as basil, thyme, parsley, and/or oregano

  • ½ cup milk

  • 3 eggs

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 3 cup fresh spinach

  • 3 cloves garlic, minced

  • ¼ cup finely shredded Parmesan cheese

  • 3 slices bacon, crisp-cooked and crumbled

  • 2 soft-boiled eggs, halved*

Directions

  1. Place 2 Tbsp. of the butter in a 10-inch oven-going skillet in a cold oven. Preheat oven to 425°F.

  2. Meanwhile, in a medium bowl whisk together flour, 1 Tbsp. of the herbs, the milk, eggs, salt, and pepper until smooth. Chop enough of the spinach to get 1/2 cup; stir into batter. Pour batter into hot skillet. Bake 25 minutes or until puffed and golden.

  3. Meanwhile, in an 8-inch skillet melt 1 Tbsp. of the butter over medium heat. Add garlic; cook 30 seconds. Add remaining spinach. Cook and stir 1 to 2 minutes or until wilted.

  4. Remove Dutch baby from oven and sprinkle with cheese; let stand 5 minutes (pancake will deflate during standing). In a small microwave-safe bowl melt remaining 2 Tbsp. butter; stir in remaining 1 Tbsp. herbs. Brush mixture over Dutch baby. Top with spinach and bacon. Cut into wedges; top each with an egg half.

Individual Savory Dutch Baby:

Prepare as directed, except divide butter among four 12-oz. ceramic or cast iron casseroles. Divide batter among hot casseroles. Bake 14 to 16 minutes or until puffed and golden. Continue as directed.

*Soft-boiled eggs

Bring a saucepan of water to boiling over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 7 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until slightly warm, about 2 minutes. Gently crack eggs and peel.

Nutrition Facts (per serving)

345 Calories
25g Fat
16g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 345
% Daily Value *
Total Fat 25g 32%
Saturated Fat 13g 65%
Cholesterol 283mg 94%
Sodium 705mg 31%
Total Carbohydrate 16g 6%
Total Sugars 2g
Protein 15g
Vitamin C 5.5mg 28%
Calcium 164mg 13%
Iron 2.5mg 14%
Potassium 201mg 4%
Fatty acids, total trans 1g
Folate, total 91.4mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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