Bacon and Egg Dutch Baby
Bacon and Egg Dutch Baby
Make your next brunch unforgettable with our hardwood smoked Par-Cooked Bacon— easy to prepare and ready in minutes, so you can spend less time cooking and more time with loved ones. Crafted from top-quality pork belly and expertly smoked, this bacon is perfect for breakfast as-is or as the highlight of a savory twist on a classic pancake: a bacon and egg Dutch baby. Ready in just 30 minutes and perfect for serving a crowd, it’s a dish that brings flavor and ease to your weekend mornings. Elevate your brunch game and impress your guests with every bite.
Servings
4
Preparation
20 Mins
Cook Time
40 Mins
Level
Ingredients
1 tbsp butter
1 shallot, finely chopped
2 cloves garlic, minced
2 cups thinly sliced kale
¼ tsp each salt and chili flakes (optional)
10-15 slices Schneiders Par-Cooked Bacon, prepared according to package instructions
4 eggs, soft-boiled and peeled and halved
2 tbsp thinly sliced chives
Dutch Baby:
½ cup milk
2 eggs (at room temperature)
¼ tsp salt
½ cup all-purpose flour 2 tbsp each canola oil and butter
Directions
Dutch Baby:
Preheat oven to 425°F.
Place 10-inch cast iron or oven-proof skillet in the oven until very hot, about 10 min.
In large bowl, whisk together milk, eggs and salt until well-combined. Gradually sift and whisk in flour until smooth. Let batter rest 5 min.
Using oven mitts, remove skillet from oven and add butter and oil, swirling to coat the surface. Pour in batter.
Bake until golden brown, puffy, and cooked through, about 12 -15 min.
Toppings:
While batter is resting and Dutch baby is cooking, heat a large nonstick skillet over medium heat. Add butter, then shallots and garlic. Cook, stirring, until shallot is softened and garlic is fragrant, about 3 min.
Add kale and 2 tbsp water. Season with salt and chili flakes. Cook, stirring often, until kale is tender and liquid is evaporated, 3-4 min.
Serve pancake warm from the skillet, topped with kale, bacon and halved eggs. Sprinkle with chives and a little freshly ground pepper, if desired.
Tip: Letting all your ingredients come to room temperature is important to achieve maximum puff in your pancake!
Soft-boiled eggs: To a medium pot of simmering water, carefully lower eggs. Cover and bring back to a simmer over medium-high. Simmer gently for 6-7 min (depending on how runny you like your yolks). Drain and rinse eggs under cold water until cool. Peel and set aside. Cut in half right before topping pancake.
