Tuesday, February 16, 2016

Savory Dutch Baby with Bacon and Cheese and Salt and Roses


A few Sundays ago when Manservant left for Sweden, I managed to crank out a swanky breakfast. By all rights someone who is leaving me should not be subjected to something so good. But I am kindhearted, probably too kindhearted, because this was practically the last time I spoke with him for two weeks. His not so kindhearted company works him to death and this wife who is quickly becoming not kindhearted to said company, who returns her husband home sick and cranky, is becoming quite cranky herself. Not that she blames it all on said company, as we all know everyone should have thirty seconds in a day to call or text their loved ones.


Let's just say that Valentine's Day did not contain this breakfast. Nor did this breakfast become Valentine's Day dinner-which it could have been. No... Valentine's Day was kind of non-eventful, containing requisite cards and very pretty roses and some cute little salt bowls that now grace my counter. It appears I wasn't totally forgotten by this manservant of mine; I just seemed to escape his memory for some time. After all the excuses we ended up having Vietnamese for dinner, which is totally acceptable to me. It appears that Vietnamese families dine out en masse on Valentine's Day, judging from the very large groups of families that were surrounding us, some even bringing red rose bouquets to the table.


Well, we got our standard dishes of goi ga and shrimp in black pepper sauce and crystal rolls and egg rolls. And then we were full. We followed out the large groups of 12 and carrying our doggie bags we drove down Federal that was totally crammed with cars-and fire trucks and ambulances. No, I have no clue what was going on. We arrived back home to two wagging tails and then it was off to bed for Manservant-where I have no doubt he was dreaming of that awesome, kindhearted wife that he married so long ago. I was left awake, after all, it was only 8:30, watching Larry David portray Bernie Sanders-which was quite a hoot, and thinking of pink roses


 and brown salt bowls


 and pondering life; which can be a little salty-a little sweet-but it all seems to work out in the end.

                                                                                                                                                             

This Dutch baby recipe does not remind me of a standard sweet Dutch baby. Yes, it gets beautifully puffy-a bit arrogant perhaps-but it reminds me more of a Yorkshire pudding in texture, than a Dutch baby. I felt it needed some doctoring up so I added some bacon bits and hot sauce to the mix. I thought it needed more, so decided to gild the lily with a fried egg. Fried eggs always seem to make everything a bit more golden-at least according to Manservant. And because I had some red and green peppers that needed a home, I sauteed those, too. The original NYT recipe served this on its own. Personally, we preferred this baby with embellishments!


Savory Dutch Baby with Bacon and Cheese
Adapted From: NYT
Time to Make: About 45 minutes from start to finish
Serves 4-6
Ingredients:
4 -6 slices of thick bacon cooked crisp and crumbled
2 Peppers, sliced into strips
1 small onion
Salt and Pepper to Taste
1 Fried Egg Per Person
1/2 c plus 1 T flour
1/4 t kosher salt
1/4 t freshly ground black pepper
4 large eggs
1/4 c plus 2 T whole milk
1 t Tabasco
2 T minced chives or scallions
1 T minced cilantro or sage
3 T unsalted butter
1/4 c plus 2 T Parmigiano-Reggiano
Lemon Wedges for serving
Directions:
Cook bacon until crisp and then finely crumble. Set aside. Reserve the bacon fat. Use 2 T of bacon fat and saute your peppers and onion in that. Remove from pan and keep warm. In the same pan you can use the remaining bacon fat to fry your eggs. 
Preheat oven to 425. Melt butter in a heavy 8" skillet over medium high heat until it sputters, turns brown and smells great. Make sure the bottom of the skillet is coated with butter. In a large bowl combine flour, salt and pepper. In a measuring cup whisk together the eggs, milk and Tabasco. Combine with dry ingredients. Stir in cilantro, chives and crumbled bacon. Pour batter into hot skillet and scatter cheese on top. Bake at 425 for about 25 minutes or until your baby is puffed and golden. When the baby is just about ready, start your eggs. 
To assemble: Cut a wedge of the baby. Top with peppers. Top peppers with a fried egg. Serve lemon wedges to squeeze on top of the baby. Bon Appetit!

More to Try:
Everything but the Bagel Scrambled Eggs
Migas Scrambled Eggs with Tortilla Chips and Chorizo
British Scones
Bacon and Egg Breakfast Salad

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42 comments:

  1. Whatever you call it - it looks wonderful! Your photos are beautiful too :) We didn't do much this year either - such a Hallmark holiday anyway

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    1. And he did get a Hallmark card! But I love it! Thanks Tricia!

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  2. This would make a fine breakfast, lunch, or dinner, Abbe, on or off a holiday. Your additions surely added to the goodness of that fry pan. Topping each serving with a fried egg, though, was genius! Who knew a couple tablespoons of runny egg yolk could do so much to improve a dish?

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    1. Like I said John...those yolks can gild anything!

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  3. I know where you went! Love that place and can't thank you enough for taking me there. Now my chef friends want to thank you too since I recently took them there. Look what you started! This savory dutch baby looks wonderful. Anytime you want company to talk about his company, you just make this and let me know. I'll come running.

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    1. HaHaHa! You really don't want to listen to me rant! But we could drink!

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  4. This is so ME!!!!!!!!! I live on eggs and what a unique way to have them.
    I am going to have to give you a gold star for this one.

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  5. First, this all looks fantastic. Now... You think you could take it easy on Manservant? I mean, dang. Please let him know that there's a weirdo in the Internet world who has his back. ;-)

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    1. And that that weirdo is from Texas, too? I just may boot him down there for some lessons! I'll let him know, Adam!

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  6. I don't think I've ever had a savory Dutch baby. Like the idea, a lot. Although regular Dutch babies are nice, a bit too much for me for breakfast. But this for dinner? Yes! Must be the bacon talking. :-)

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    1. It's a good switch! And bacon always talks, doesn't it?

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  7. I would also be a bit cranky if Dave didn't text for 2 weeks while away! Lovely breakfast Abbe :)

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  8. I don't think I have ever had a savoury version of Dutch baby. This is a winner, Abbe. And you are so right, bacon talks!

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  9. Lol..lol....you are funny and lovable, Abbe! Totally enjoyed reading this post. I could never imagine you as cranky.

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    1. Thanks Sharon. Manservant thinks I am cranky a lot.. But it is all HIS fault!

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  10. Your hubby did awesome on the salt bowls..they are adorable. I also would love this delicious savory dutch baby with all of the fixings for a brunch gathering. Looks so delicious. Thank goodness for whats app, I can get my hubby to at least let me know he has arrived in the next country safely. Do you have whats app?

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    1. Thanks Bobbie! We do have whats app, but it is only good if he uses it. However the rest of my famile uses it a lot!

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  11. Hi Abbe, such a wonderful breakfast you prepared your husband and what beautiful salt bowls. My husband prepared our Valentines dinner this year, we stayed at home but thats how we roll. We normally stay in any type of holiday or do take out. Love the way you write Abbe, always find myself chuckling away, keep it up!

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    1. Thanks Cheri! I do love to write and sometimes it turns out OK!

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  12. I've never done a savory Dutch Baby, sounds wonderful. Love your salt bowls too, he definitely knows your sweet (or salty) spot.

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    1. I love the salt bowls! And I guess you are right! Though I wasn't thrilled with the shot glasses he brought home for the aquavit on his last mother's day!

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  13. You crack me up, Abbe! I'm certain your hubby appreciates all you do for him---thus the roses, salt cellars and yummy Valentine's Day meal that you didn't have to cook. P.S. I've never thought of making a savory Dutch baby, but it looks fabulous!!!

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    1. It is good, Liz. I will likely create another version. In fact it would be fun to have a sweet one and a savory one at the same meal!

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  14. We did not do much too, so you are not alone. Loved those little bowls.. beautiful. Your dish looks so delicious too.

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  15. Salt bowls are indeed romantic as is anything with the cute name of Dutch Baby. GREG

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    1. Aww Greg! you always say the right thing!

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  16. I love this post.Very real:) Life is not always a bowl of cherries:) And yet it is..in many ways ..when we are married to our best ever friends..and wait..it actually gets even better.
    Your dishes always make me hungry..not to mention green..over the actual porcelain..or salt bowls in this case;)

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    1. Yes come grow old with me. The best is yet to be. Said it at our wedding! I'm hanging in there!

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  17. This must be so very tasty and satisfying ♥

    summerdaisy.net

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  18. This is stunning, and I'm all for gilding the lily with fried eggs, they make everything better!

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  19. This Dutch Baby could feed several very hungry people :) Looks so delicious!

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    1. It feeds 4-6, but it depends how hungry you are. It was also pretty good at room temp! Thanks Melanie!

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  20. Well is can't be breakfast soon enough! Headed for bed shortly and I'll be dreaming about this tonight. YUM!

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  21. OHHH MY! THAT LOOKS and SOUNDS sooo frigggin' yumm!

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