Imported from Instagram

Savory Dutch Baby Eggs Benedict

Name: Savory Dutch Baby Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 eggs (For the Dutch baby 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; reserve some for garnish if desired); 1 garlic (Clove, minced); salt (A pinch, for the cheese and herb mixture); 4 poached eggs (Prepared ahead; chilled in iced water and reheated in hot water as described); ham (Your favourite ham; amount not specified); Hollandaise sauce (Amount not specified; recipe is linked separately by the creator); flaky salt (For topping; transcript calls this “maldon salt”); chives (For topping; amount not specified); chili pepper flakes (For topping; amount not specified); black pepper (For topping; amount not specified)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A puffy, savory Dutch baby baked with Parmesan, chives, and garlic, then served as an eggs Benedict with poached eggs, ham, and Hollandaise. For a firmer, crispier result, bake it longer at a lower temperature.

4 servings45 minAmerican

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Ingredients

4 eggs (For the Dutch baby 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; reserve some for garnish if desired)
1 garlic (Clove, minced)
salt (A pinch, for the cheese and herb mixture)
4 poached eggs (Prepared ahead; chilled in iced water and reheated in hot water as described)
ham (Your favourite ham; amount not specified)
Hollandaise sauce (Amount not specified; recipe is linked separately by the creator)
flaky salt (For topping; transcript calls this “maldon salt”)
chives (For topping; amount not specified)
chili pepper flakes (For topping; amount not specified)
black pepper (For topping; amount not specified)

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 rise.
2
Add the batter eggs, flour, milk, and ¼ teaspoon salt to a stick-blender jug. Blend until smooth and aerated; a stand blender or whisk may also be used.
3
Let the batter stand while the oven heats, bringing it closer to room temperature for a better rise.
4
Grate the Parmesan, chop the chives, and mince the garlic. Put them in a bowl, add a pinch of salt, and mix.
5
When ready to bake, carefully remove the hot pan from the oven and add the 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 15–20 minutes without opening the oven door.
9
For a crispier, firmer Dutch baby, reduce the oven to 200°C (390°F) and bake for a further 5–10 minutes, until the sides are brown rather than yellow. The creator says they cooked it longer to build structure and reduce deflation.
10
When the Dutch baby comes out, warm the ham in the oven at the same temperature for 5 minutes.
11
Poach the four topping eggs ahead of time and place them in iced water. Reheat them together in a pan of hot water when ready to serve.
12
Make the Hollandaise sauce ahead and keep it in a thermos flask until ready to serve.
13
Top the Dutch baby with the warm ham, reheated poached eggs, Hollandaise sauce, flaky salt, chives, chili pepper flakes, and black pepper. Serve.

Notes

The description gives 15–20 minutes of baking, with an optional additional 5–10 minutes at 200°C (390°F). The transcript says the ham is warmed for 5 minutes and describes preparing the poached eggs and Hollandaise ahead. Quantities for ham, Hollandaise, and finishing toppings are not stated. The Hollandaise recipe itself is not included.