This morning I wanted to have something wholesome for my graveyard working husband to eat when he came home, something nourishing to fill his empty stomach but something a little sweet too to send him off to sleep with. I was thinking on old-fashioned recipes and what might fit the bill…
Then I remembered the Dutch Baby recipe in my “Lost Art of Real Cooking” cookbook. Perfect!
Nothing could be simpler to make than this Dutch Baby breakfast. And it’s a great way to cook up tasty eggs if your hens are getting ahead of you! (Note: You need a heavy skillet for this old fashioned recipe.)
Old Fashioned Recipes: Dutch Baby Breakfast
- 1 stick salted butter
- 4 eggs
- 1 c. milk
- 1/2 c. sugar
- 1/8 t. salt
- 1 c. flour
- syrups, jam, honey to serve
Preheat the oven to 425.
Melt the butter on the stovetop in a heavy skillet, then remove from the heat.
Using a whisk, beat the eggs until well blended. Whisk in the milk, then the sugar and dash of salt, and finally the flour. Mix well. It will be still be lumpy. That’s fine.
Pour this batter into the melted butter in your heavy skillet. Don’t mix it in with the butter or anything, just pour it in. Then put the skillet in your hot oven for 20 to 25 minutes.
The Dutch Baby will puff waaaaay up and look fabulous, but it will fall shortly after you pull it out of the oven. So if you want to impress someone, make sure they are nearby!!
To serve, slice into wedges. It serves 4 but today it served 2 because I was hungry! It doesn’t need any more butter, but slather it with jam or honey or douse it with syrup.
Try it. I promise you’ll like it. It is that easy and that tasty!