Imported from Instagram

Eggs Florentine Dutch Baby

Name: Eggs Florentine Dutch Baby
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 eggs (For the batter); 180 g milk; 90 g plain flour; 0.25 tsp salt (For the batter); 30 g butter (For the pan); 20 g Parmesan cheese (Grated); 15 g chives (Chopped; plus a little more for topping); 1 garlic clove (Minced); 4 poached eggs (For topping); 250 g spinach; olive oil (Or butter, for sautéing; amount not specified); butter (Optional, for sautéing spinach; amount not specified); salt (For spinach, to taste; the author also adds a pinch to the cheese-herb mixture); hollandaise sauce (For topping; see the creator's other video); black pepper (For topping, to taste)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A savory Dutch baby baked with Parmesan, chives, and garlic, then topped with wilted spinach, poached eggs, and hollandaise. Its crisp, puffed edges make it a hearty brunch dish.

4 servings30 minAmerican

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Ingredients

4 eggs (For the batter)
180 g milk
90 g plain flour
0.25 tsp salt (For the batter)
30 g butter (For the pan)
20 g Parmesan cheese (Grated)
15 g chives (Chopped; plus a little more for topping)
1 garlic clove (Minced)
4 poached eggs (For topping)
250 g spinach
olive oil (Or butter, for sautéing; amount not specified)
butter (Optional, for sautéing spinach; amount not specified)
salt (For spinach, to taste; the author also adds a pinch to the cheese-herb mixture)
hollandaise sauce (For topping; see the creator's other video)
black pepper (For topping, to taste)

Steps

1
Preheat the oven to 230°C (445°F). Set an oven-safe pan on the middle shelf, leaving enough clearance above it for the Dutch baby to expand.
2
Add the eggs, flour, milk, and ¼ teaspoon salt to a stick-blender jug or stand blender. Blend until smooth and aerated.
3
Leave the batter to stand while the oven heats, bringing it as close to room temperature as practical for a better rise.
4
Grate the Parmesan into a bowl. Add the chopped chives and minced garlic, then mix well. Add a pinch of salt if desired.
5
When ready to bake, carefully remove the hot pan from the oven and add the 30 g butter. Let it bubble and melt completely.
6
Pour the batter into the buttered pan.
7
Scatter the Parmesan, chive, and garlic mixture over the batter.
8
Return the pan to the oven and bake for 15 minutes without opening the oven door. For a crispier, Yorkshire-pudding-like result, bake an additional 5–10 minutes, until the sides are brown rather than yellow.
9
Cook the spinach in olive oil, or butter if preferred, with a little salt. Sauté until wilted but still slightly springy.
10
Top the baked Dutch baby with the wilted spinach and four poached eggs.
11
Finish with hollandaise sauce, a little more chopped chives, and black pepper. Serve warm.

Notes

The source does not give quantities for the sautéing oil or butter, spinach salt, hollandaise, topping chives, or black pepper. The creator says poached eggs and hollandaise can be prepared ahead; poached eggs were held in ice water and reheated, and the hollandaise was kept ready in a thermos. For extra crispness, bake 5–10 minutes longer.