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A savory Dutch Baby baked in a skillet with herbs, featuring a slice cut and topped with a perfectly fried sunny-side-up egg, garnished with fresh thyme.

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
Cook Time 20 minutes
Course Breakfast, brunch
Cuisine American, european
Servings 4 servings
Calories 160 kcal

Ingredients
  

  • 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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