🍳 Crispy Savory Dutch Baby with Smoked Salmon, Fried Egg & Herby Toppings
This savory Dutch baby pancake is the perfect showstopper for brunch. It’s light and crispy on the edges, soft in the center, and topped with rich smoked salmon, a perfectly fried egg, and fresh herbs. It’s a sophisticated, restaurant-quality dish that’s deceptively simple to make in just one skillet!
📋 Ingredients:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 ounces smoked salmon
- 1 large egg (for frying)
- Fresh dill, chives, or parsley (for garnish)
- Optional: crème fraîche or sour cream
📝 Instructions:
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet in the oven while it heats.
- In a bowl, whisk together the eggs, flour, milk, salt, and pepper until smooth.
- Carefully remove the hot skillet, add butter, and swirl to coat.
- Pour the batter into the skillet and bake for 18–20 minutes or until puffed and golden.
- Meanwhile, fry the egg in a separate pan to your preferred doneness.
- Once the Dutch baby is done, top it with smoked salmon, the fried egg, and herbs. Add a dollop of crème fraîche if desired.
- Serve immediately while puffed. Enjoy!
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