This Savory Dutch Baby is loaded with cheese and topped with tomato, avocado, and a perfect fried egg. Dig in!
Guys, are we the last people on the planet to try the savory dutch baby??
Maybe you’re like me, and have heard rumors of these fabled recipes, but haven’t yet decided to try one out.
Or, maybe you’re super cool and trendy and you were all over this thing a few years ago.
Either way, I demand that you stop what you are doing and either make sure you have the following in your house or add them to your grocery list at once:
- Gruyere or gouda cheese
- Cherry tomatoes
annnnnnd some pantry essentials: flour, milk, salt, garlic powder, white pepper (optional), and butter (unsalted, if you have it).
Okay, dump some eggs, milk, flour, salt, garlic powder, and white pepper in a blender. Then, uh, blend it.
Pour it into a pre-heated, buttered cast iron skillet and scatter some shredded cheese over it. Throw it into a 450-degree oven for 15 minutes.
Bring it out and admire it.
I was being stupid the day I took these pictures and failed to plan ahead well enough to capture a picture of it when it was all fluffed and puffed right out of the oven. Alas, you’ll just have to trust me that it will be a thing of beauty.
It will deflate as soon as you take it out of the oven anyway, so it’s kind of like a special joy that only the cook gets to see. Everyone else just has to get by with eating it. Suckers.
While it was in the oven, you busied yourself by making a cup of coffee, frying up some eggs, and slicing some avocado and tomato.
Then….. the best part. Puncturing the yolk with a fork. GUYS THIS IS MY FAVORITE PART.
It truly might be the only reason I eat eggs. In fact, I wrote an entire post about vegetarian runny egg recipes because I may be a little obsessed.
The Savory Dutch Baby is going on my meal plan for every week from now until eternity. It’s awesome for breakfast, but it’s also a fabulous lunch or dinner idea. Who doesn’t love breakfast for dinner?
For more hearty breakfast-for-dinner ideas, you should also try:
Here’s the Recipe!
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all purpose flour
- 1/2 teaspoon salt
- Pinch of garlic powder
- Pinch of white pepper (optional)
- 2 tablespoons unsalted butter
- 4 ounces shredded gouda or gruyere cheese
- Garnishes: Sliced cherry tomatoes, avocado, fried eggs, dried herbs such as chives and parsley.
- Place a 10" cast iron skillet into your oven and preheat it to 450 degrees Fahrenheit. Allow the oven to preheat for at least 15 minutes.
- Meanwhile, place the (3) eggs, milk, flour, salt, garlic powder, and white pepper into the bowl of a large food processor or blender. Once the oven has finished pre-heating, pulse the blender until the batter is well-combined.
- Carefully remove the preheated pan from the oven. Place the butter into the pan; swirl the pan to coat. Pour the prepared batter into the hot pan. Scatter the shredded cheese over the top. Bake in the preheated oven for 15 to 18 minutes, until golden brown. Turn the heat down to 250 degrees and allow to rest for 5 minutes.
- Remove the Dutch baby from the oven and garnish as desired.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 1047Total Fat 73gSaturated Fat 34gTrans Fat 0gUnsaturated Fat 34gCholesterol 534mgSodium 1579mgCarbohydrates 48gFiber 8gSugar 7gProtein 52g
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