This Savory Dutch Baby is surprisingly easy to make! Eggy, buttery, and herby goodness topped with crispy prosciutto, fried eggs, and a lemony spinach salad! So good and so impressive. Shh!
When I started to get comfortable in the kitchen, I made it my mission to learn to master some more difficult dishes. Souffles, risottos and dutch babies were among those. While souffles can be quite tricky, I was surprised to find how easy making dutch babies was. I don’t know why it intimidated me so much!
That said, my first attempts, although tasty, did not give me as much rise as I wanted. The most impressive thing about a dutch baby is how the sides rise and come up over the sides of the pan, afterall! Its not a dutch baby, in my opinion, if you don’t get that!
I have played around with ingredients and techniques and come up with my no-fail recipe! Follow these steps, and I am sure you will get a gorgeous result you can proudly bring to the breakfast table and impress your family!
Tips for getting the perfect Dutch Baby
I have learned some lessons along the way and am sharing my top tips to ensure success! All of these tips come down to one thing: temperature! It is the element in this dish that will make it or break it!
- Before you do anything, make sure you get your pan in the oven and preheat it at 425F! You CANNOT get a good result with a cold pan. It just won’t work. So your first step is to preheat that baby!
- Secondly, you need to have a room temperature batter! Many recipes will tell you to leave your milk and eggs out for a bit to let them come to room temperature. I have no patience for that! While my eggs may be straight out of the fridge, I warm my milk on the stove so that it is just slightly warm but not scalding. Then I add it to the mixing bowl with the other ingredients and whisk everything together.
Ensuring that these things are at the right temperature has helped me get the perfect dutch baby! I highly recommend you follow those steps!
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Savory Dutch Baby
For the Dutch Baby
- 3 large eggs
- 1/2 cup flour
- 3/4 cup milk warm
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 tablespoons butter
For the Toppings
- 2 slices prosciutto
- 2-4 eggs (depending on how many people you are serving)
- 1 cup baby spinach
- 1/3 cup cherry tomatoes sliced in half
- Lemon Vinaigrette (or favourite salad dressing)
- salt and pepper
- Preheat oven to 425F. Put your cast iron pan in the oven to preheat as well.
- Meanwhile, warm the milk on the stove so that it is just slightly warm but not scalding.
- In a bowl, add the flour, eggs, warm milk, salt and dried thyme. Whisk them together to create a thin batter.
- Once the pan is preheated, carefully remove it from the oven and add the butter to it. Swirl around the butter so that it coats the bottom and sides. Then, pour the batter in the pan and return it to the oven. Bake for 15 minutes or until the pancake is a nice golden brown.
- While the dutch baby is baking, heat a frying pan and add the prosciutto slices, cooking for a couple of minutes over medium heat. Be sure to flip them. Once they are crisped up, remove them.
- Add 1 teaspoon oil to the frying pan and heat it. Then add the 2 eggs and fry them, with a lid on until the whites have set.
- Toss baby spinach and tomatoes with some lemon vinaigrette.
- Once the dutch baby is baked, top it with the spinach, tomatoes, eggs, and prosciutto. Season with salt and pepper. Serve.