Dutch baby with eggs, bacon and mushrooms
A Dutch baby pancake is an impressive centrepiece that happens to be hands-off cooking, which for brunch is always a good idea. A very hot oven and pan, as well as a well-rested batter are key for a puffed up and crispy Dutch baby with a soft, custard-like centre. Topped with Freshlay Farms Golden Yolker® fried eggs, roasted and sautéed mushrooms and crispy bacon.
Ingredients
Metric
Imperial
- 8 rashers of smoked streaky bacon
- 2 Freshlay Farms Golden Yolker® eggs
- olive oil, or butter, for frying
- finely chopped chives, to serve
- 2 sprigs of dill, fronds picked, to serve
DUTCH BABY
- 8 Freshlay Farms Golden Yolker® eggs
- 400ml of whole milk
- 240g of plain flour
- 1 tsp fine sea salt
- 20g of unsalted butter
MUSHROOMS
- 300g of mushrooms, ideally a mix of oyster and shiitake, torn into bite-size pieces
- 2 tbsp of olive oil
- 1 tbsp of unsalted butter
- 2 garlic cloves, lightly crushed but left whole
- 2 sprigs of thyme
Equipment
- 26cm ovenproof frying pan
Method
Preheat the oven to 220°C and place an ovenproof pan in the oven to heat up – a hot pan is key to getting the Dutch baby batter to rise and form crisp edges
For the Dutch baby batter, whisk together the eggs and milk in a bowl until smooth, then add the flour and salt. Whisk until you have a lump-free batter the consistency of single cream. Let it rest while you cook the mushrooms and bacon, as this helps the flour hydrate, which helps achieve a light texture
- 8 Freshlay Farms Golden Yolker® eggs
- 400ml of whole milk
- 240g of plain flour
- 1 tsp fine sea salt
Toss the mushrooms with the olive oil and a pinch of salt and pepper and spread onto a baking sheet. Roast for 15-20 minutes until deeply caramelised – they will reduce in size. Transfer to a frying pan and sauté briefly with the butter, garlic and thyme. Remove the garlic before serving
- 300g of mushrooms, ideally a mix of oyster and shiitake, torn into bite-size pieces
- 2 tbsp of olive oil
- 1 tbsp of unsalted butter
- 2 garlic cloves, lightly crushed but left whole
- 2 sprigs of thyme
Lay the bacon on a separate tray and bake in the oven for 12-15 minutes until crisp, then remove and set aside. Alternatively, cook in a pan until golden and rendered, then set aside on kitchen paper to drain
Carefully remove the hot pan from the oven and add the butter, swirling to coat the base and sides of the pan. Immediately pour in the batter and return to the oven. Bake for 14-16 minutes without opening the door until the Dutch baby has puffed up around the edges and is golden, with a slightly soft centre
- 20g of unsalted butter
Fry the eggs in a little oil or butter over a medium heat, spooning the hot fat over the whites so they set evenly while keeping the yolks soft
- 2 Freshlay Farms Golden Yolker® eggs
- olive oil, or butter, for frying
Remove the Dutch baby from the oven and work quickly while it is fully risen. Spoon in the mushrooms, lay in the bacon, and place in the fried eggs. Finish with the herbs, and a pinch of pepper. Serve straight from the pan
- finely chopped chives, to serve
- 2 sprigs of dill, fronds picked, to serve
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