Savory Dutch Baby with Fresh Herbs and Fried Egg

I love watching a Savory Dutch Baby rise in the oven, edges climbing the skillet and the center settling into a soft custardy middle. As this Dutch baby rises, it gives off the nutty smell of brown butter mingled with the bright scent of fresh herbs. The runny yolk of the fried egg on top totally makes it. The whole dish takes about 25 minutes, which is just what I want on a lazy Sunday morning.

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I make this Savory Dutch Baby with Fresh Herbs and Fried Egg often because it's delicious, suitably dramatic, and the oven does most of the work. The batter comes together in minutes, and I love how quickly the edges start to rise once the heat hits the skillet. I never get tired of seeing the edges curl or the center settle into that alluring, velvety custard.

Sometimes I add cheese to make the Dutch Baby even richer and more flavorful. A small handful of shredded Gruyere or cheddar melts into the batter and gives it a flavor boost. Roasted tomatoes or sautéed mushrooms make a great side dish, or you can spoon them on top just before serving.

Ingredients Notes

This recipe uses simple ingredients, but each one shapes the final texture and flavor. Eggs are obviously key as they’re the foundation of the batter and what makes it rise. Milk (ideally whole milk) helps the edges brown and gives the center that velvety smooth center. Good butter and fresh herbs are essential to the texture, aroma, and flavor of the dish.

How To Make This Savory Dutch Baby

The steps here are simple from start to finish. Here is how I make it.

1. Heat the oven with your skillet inside so the pan becomes very hot. A hot skillet helps the batter puff fast.
2. Whisk the eggs until frothy and add the flour, milk, herbs, salt, and pepper. Stir until the batter looks smooth.
3. Remove the hot skillet from the oven and melt the butter in it, swirling the skillet around to coat the bottom and sides.
4. Pour the batter into the center of the skillet and return it to the oven. Let it rise until the edges curl and turn golden.
5. Fry the eggs in a separate skillet while the Dutch baby bakes. Keep the yolks soft if you want them to act like a sauce.
6. Place the fried eggs on top of the Dutch baby and sprinkle with herbs. Slice into wedges and serve.

Expert Tips for Success

These small details help the Dutch baby rise well and bake evenly. Here are the tips I rely on.

• Keep the oven closed while the Dutch baby bakes so the heat stays steady.
• Use a cast iron skillet for the best browning and a reliable rise.
• Whisk the batter until smooth so it spreads evenly in the skillet.
• Start frying the eggs near the end of the baking time so everything stays hot.
• Serve the Dutch baby immediately for the best texture.

More Ways to Enjoy Fried Eggs

I also love using fried eggs to top roasted vegetables, pizza, avocado toast, chilaquiles, or a simple bowl of rice or congee. A fried egg on leftover potatoes or greens turns a simple plate into a more complete meal. The runny yolk acts like a sauce and binds everything with its creamy richness. The crisp edges and soft center make fried eggs an easy way to round out a meal.

Savory Dutch Baby with Herbs and Fried Egg

Robin Donovan

A Savory Dutch Baby with Herbs and Fried Egg rises high in the oven and settles into a soft center that’s enhanced by the runny yolk. The herbs add clean flavor and the brown butter scent fills the kitchen as it bakes. It uses simple ingredients and works well for breakfast, brunch, or a light dinner.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Breakfast, brunch

Cuisine American, european

Servings 4 servings

Calories 160 kcal

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Ingredients

  

1x2x3x

• ▢ 3 pieces large eggs
• ▢ ½ cup all-purpose flour
• ▢ ½ cup whole milk
• ▢ 2 tbsp fresh herbs chopped such as chives, parsley, or thyme
• ▢ ¼ tsp salt
• ▢ ¼ tsp black pepper
• ▢ 2 tbsp butter
• ▢ 4 pieces eggs for frying
• ▢ 1 tbsp oil or butter for frying

Instructions

 

• Heat the Skillet

  Place your skillet in the oven and heat it until very hot.
• Mix the Batter

  Whisk the eggs until frothy. Add the flour, milk, herbs, salt, and pepper and whisk until smooth.
• Add Butter

  Remove the hot skillet and add the butter. Swirl it so it coats the bottom and sides.
• Bake the Dutch Baby

  Pour the batter into the skillet. Bake until the edges rise and turn golden.
• Fry the Eggs

  Heat oil or butter in a separate pan and fry the eggs to your liking.
• Serve

  Place the fried eggs on top of the Dutch baby. Add more herbs and slice into wedges.

Notes

Use any herbs you like or have on hand. Add cheese for a richer version. Serve right away for the best texture.

Nutrition

Calories: 160kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 25mgSodium: 206mgPotassium: 79mgFiber: 1gSugar: 2gVitamin A: 403IUVitamin C: 3mgCalcium: 46mgIron: 1mg

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