FORWARD PLUS VITAMINS RECIPES

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EGGS AND BACON DUTCH BABY | BETTER HOMES & GARDENS



Eggs and Bacon Dutch Baby | Better Homes & Gardens image

Classic eggs and bacon combo shine in a brand new way.Make this savory puffed oven pancake the next time you want to impress guests without a lot of effort.

Provided by Danielle Centoni

Categories     Recipes and Cooking

Total Time 50 minutes

Number Of Ingredients 12

5 tablespoons butter
½ cup all-purpose flour
2 tablespoons chopped mixed fresh herbs such as basil, thyme, parsley, and/or oregano
½ cup milk
3 eggs
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 cups fresh spinach
3 cloves garlic, minced
¼ cup finely shredded Parmesan cheese
3 slices bacon, crisp-cooked and crumbled
2 soft-boiled eggs, halved*

Steps:

  • Place 2 Tbsp. of the butter in a 10-inch oven-going skillet in a cold oven. Preheat oven to 425°F.
  • Meanwhile, in a medium bowl whisk together flour, 1 Tbsp. of the herbs, the milk, eggs, salt, and pepper until smooth. Chop enough of the spinach to get 1/2 cup; stir into batter. Pour batter into hot skillet. Bake 25 minutes or until puffed and golden.
  • Meanwhile, in an 8-inch skillet melt 1 Tbsp. of the butter over medium heat. Add garlic; cook 30 seconds. Add remaining spinach. Cook and stir 1 to 2 minutes or until wilted.
  • Remove Dutch baby from oven and sprinkle with cheese; let stand 5 minutes (pancake will deflate during standing). In a small microwave-safe bowl melt remaining 2 Tbsp. butter; stir in remaining 1 Tbsp. herbs. Brush mixture over Dutch baby. Top with spinach and bacon. Cut into wedges; top each with an egg half.

Nutrition Facts : Calories 345 calories, CarbohydrateContent 16 g, CholesterolContent 283 mg, FatContent 25 g, ProteinContent 15 g, SaturatedFatContent 13 g, SodiumContent 705 mg, SugarContent 2 g

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