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My review
Chef John's Bacon and Asparagus Dutch Baby
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Chef John
"I'm seeing lots of savory, non-breakfast versions of Dutch Babies on menus lately, so I thought I'd try it with this amazing bacon and asparagus version. The best pan to use is a 12-inch cast iron skillet."
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Ingredients
25 m servings 287Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 475 degrees F (245 degrees C).
- Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
- Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
- Pour batter into pan in a circular motion.
- Bake in preheated oven until browned and puffed, 12 to 13 minutes.
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Footnotes
- Cook's Note:
- This recipe makes 2 large or 4 small portions.
Nutrition Facts
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Reviews
Read all reviews 2022 Ratings
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Most helpful positive review
12/9/2016
OMG. Soooo good. Chef John never disappoints and this is no exception. I followed the recipe to a T and there is no need to make any adjustments. When I first read the recipe, I thought that...
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12/9/2016
OMG. Soooo good. Chef John never disappoints and this is no exception. I followed the recipe to a T and there is no need to make any adjustments. When I first read the recipe, I thought that...
1/8/2018
This was great! The only change I made was to add some finely chopped green onions that I needed to use up, maybe a quarter cup. Those went in with the asparagus. Definitely will make it again....
7/29/2017
Excellent! Delicious and easy; will be making often. I didn't change a thing (surprising for me).
5/6/2017
This egg dish is amazing. The consistency is perfect. I even added an extra egg, changed to broccoli, added mushrooms and shallots. the basic egg mixture is perfect. Try it
3/20/2018
Had this for brunch, yum! Only thing I added was a little diced red pepper. Savory, everyone liked it.
3/14/2018
Pretty good, but we all thought that the lemon zest gave it an off-taste. Will leave that out next time.
5/13/2017
Delicious. I was a little nervous since he recommends a 12" frying pan, and mine is only 10" and slopes in from that, but it all stayed in the pan! I might bake it a little longer next time. ...
3/11/2017
This was pretty tasty. I left out the bacon so it would be vegetarian and found it plenty pleasing, anyway.