Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Whole-Wheat Dutch Baby with Fried Eggs and Candied Bacon

Servings: 4

Dutch babies are often served sweet, but they can just as easily go savory, like this whole-wheat version topped with fried eggs and candied bacon (aka your brunch’s new best friend).

Ingredients

For the candied bacon

  • 6 strips bacon
  • 3 packed Tbs. light brown sugar
  • Freshly ground black pepper

For the Dutch baby

  • 5 large eggs
  • 5 oz. (1 cup) whole-wheat pastry flour
  • 2/3 cup whole milk
  • 1/4 cup heavy cream
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. (5 Tbs.) unsalted butter

For the filling

  • 1 oz. (2 Tbs.) unsalted butter
  • 4 large eggs
  • 1/4 cup chopped fresh chives

Nutritional Information

  • Calories (kcal) : 640
  • Fat Calories (kcal): 390
  • Fat (g): 44
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 505
  • Sodium (mg): 530
  • Carbohydrates (g): 40
  • Fiber (g): 4
  • Sugar (g): 14
  • Protein (g): 24

Preparation

Make the bacon

  • Position a rack in the center of the oven, and heat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil, and place the bacon on it. Sprinkle the bacon with the sugar, and season generously with pepper. Bake until the bacon is well browned and crisp, 14 to 16 minutes. Transfer to a plate lined with paper towels to cool, and then coarsely chop and set aside.

Make the Dutch baby

  • While the bacon cooks, whisk the eggs, flour, milk, cream, and salt in a large bowl. Over medium heat, melt the butter in a large (12-inch) oven-safe skillet, such as cast iron.
  • Pour the batter into the hot skillet, and transfer to the oven. Bake until the pancake puffs up around the edge and turns golden-brown, 20 to 25 minutes.

Make the filling

  • Meanwhile, heat a large nonstick skillet or stovetop griddle over medium heat. Add the butter, and heat until melted. Add the eggs, and fry until the whites are set and the yolks are just set, 5 to 7 minutes.
  • Remove the Dutch baby from the oven; it will begin to deflate shortly after it comes out. Garnish with the bacon, eggs, and chives. Serve immediately.

Reviews

Rate or Review

Reviews (1 review)

  • ChefSaphira77 | 06/03/2019

    Our family loved this, especially our son who is somewhat picky. The only thing that I had an issue with is that is didn't puff up like it was supposed to. It came out more like a cornbread cake. I'm not sure if I over whisked the eggs or not enough. Other than that, I changed the flour to regular because I didn't have whole wheat flour on hand.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks