Have you ever eaten a Savory Dutch Baby with Bacon before? Until last summer, Jenney and I had never even heard of this delicious dish.
But after we tried it for the first time, it’s become one of our favorite things to cook, and it’s quite the showstopper (despite being so easy to make) when you have friends or family over for dinner.
The herbs can be mixed and matched to your liking, and it’s perfect with little bits of bacon mixed in. I’d bet it’d be equally tasty with tiny sausage crumbles, too!
Click here for a PDF version of this recipe.
Savory Dutch Baby with Bacon
1 cup plus 2 tablespoons all-purpose flour
1/2lb diced bacon
½ teaspoon kosher salt
½ teaspoon ground black pepper
8 large eggs
¾ cup whole milk
2 tablespoons finely chopped fresh thyme
2 tablespoons minced chives, parsley or tarragon
4 tablespoons unsalted butter
¾ cup grated Parmigiano-Reggiano or Gruyère
Flaky sea salt, for garnish
Sriracha, for serving (optional)
Lemon wedges, for serving
1. Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
2. Brown the diced bacon over medium heat and remove from the pan, leaving the bacon drippings in the skillet. Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about five to seven minutes, then swirl skillet so that butter coats bottom of pan.
3. Pour batter into pan and scatter cheese and bacon bits over the top. Bake until puffed and golden, about 25 minutes. Serve with sriracha and lemon wedges on the side.