A Dutch Baby is one of the most impressive, yet extremely simple egg dishes you can make. If you have never tried making one, you definitely should! It is literally made up of four simple ingredients; eggs, flour, milk & butter. The key is the hot skillet which creates the beautiful puffy & eggy dutch baby!
Dutch Babies are often topped with fresh cut fruit like strawberries and blueberries, but this one is a savory version. It is topped with sliced green onions and fresh herbs. I have tons of herbs in my garden, so I picked an assortment; oregano, mint, thyme, sage & parsley. (But any mix you like works) I chopped and tore the herbs into large pieces and tossed them on over a few dollops of sour cream. Then I added a few grinds of fresh pepper & salt and served it while hot and puffed. After you get the oohs and ahhs, you can slice it into wedges and serve it with a side of greens for breakfast, brunch or lunch.
- 3 eggs
- 1/2 cup of flour
- 1/2 cup of milk
- pinch of salt
- 4 TB. of butter
- 1/2 cup of sour cream
- 1/4 cup of chopped fresh herbs
- salt & pepper
* Rinse, dry and then coarsely chop or tear the herbs so they are ready to toss on immediately after you take the Dutch Baby from the oven.
* Put the eggs, flour and milk in a blender and blend until smooth.
* Put the butter in a heavy oven proof skillet (a cast iron skillet works best) then put it into a 425 degree oven until the butter is melted.
(watch to make sure it doesn’t burn)
* take the skillet out and quickly put the batter into it and shut the oven door.
* Bake for 30 minutes at 425 degrees, and then turn the oven to 300 degrees for 5 more minutes.
* Remove from the oven and add a few dollops of the sour cream.
* Toss on the fresh herbs and add a few grinds of fresh salt & pepper.
This egg dish is so simple and can be served for breakfast, brunch or lunch and is always a hit. Next time try it topped with fresh fruit and a dollop of yogurt or even ice cream for another twist!