Mushroom And Onion Dutch Baby
Mushroom And Onion Dutch Baby
This fluffy, veggie-filled pancake is a no-brainer for a savory breakfast or brunch, or whenever you're craving eggs.This recipe is courtesy of Eggland's Best.
Prep Time
40
minutes
Cook Time
20
minutes
Servings
6
servings
Total time: 60 minutes
Ingredients
- 8 tablespoon butter
- 1 medium onion, diced
- 8 ounce button mushrooms, sliced
- 5 large eggland's best eggs
- 1 1/4 cup whole milk
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup grated aged gouda cheese
- 2 tablespoon chopped fresh thyme
- 2 tablespoon chopped fresh sage
Directions
- Preheat oven to 425 degrees Fahrenheit.
- In a large saute pan, melt 2 tablespoons of butter over medium heat and cook for two to three minutes until melted and foamy.
- Add onions and cook, stirring for two to three minutes until they begin to soften.
- Add the herbs, and then stir in the mushrooms and cook for another three to five minutes until they are browned and softened as well.
- Remove from heat.
- Put the eggs, milk, flour, salt and pepper into a blender and blend at high speed for about a minute.
- Stop, scrape down the sides with a rubber spatula and blend for another 30 seconds.
- Place the remaining 6 tablespoons of butter into a 12-inch cast iron skillet and put the pan into the oven.
- Wait until the butter is completely melted and bubbling, and then carefully take the pan out and swirl the butter around to make sure the pan is coated.
- Spread the onions and mushrooms on the bottom of the cast iron skillet.
- Pour the egg and flour mixture on top.
- Finally, sprinkle cheese all over and put back into the oven for 20 minutes until browned.
- The pancake will puff up as it bakes.
- When finished, take the Dutch baby out of the oven.
- You can scatter more sage and thyme across the top if you desire.
- For a more decadent touch, melt a tablespoon of herb butter on top of the pancake as soon as it leaves the oven.