Savory Dutch Baby

Yield: 2 servings


  • Dutch Baby
    • 4 eggs
    • 1 1/2 tsp salt
    • 3 tsp sugar
    • 1 cup flour
    • 1/3 cup corn starch
    • 1/4 cup ricotta cheese
    • 1 1/3 cup room temperature milk
  • 4 tbsp butter
  • 2 eggs
  • 1/8 tsp salt
  • Green onion, sliced
  • 4 strips bacon, cooked
  • A half dozen cherry tomatoes, halved


  1. Warm a 10" non-stick pan in the oven at 425°F.
  2. Warm the eggs to room temperature.  (You can speed this along by placing them in a cup of warm water.
  3. Whisk the eggs, salt, and sugar together until frothy.
  4. Whisk in the flour and corn starch.
  5. Whisk in the ricotta cheese.
  6. Whisk in the milk until smooth.
  7. Melt the butter into the hot pan.  Pour in the batter and place in the oven to bake at 425°F until puffed, about 25 minutes.
    1. If you want some extra flavor, pour the bacon grease in with the butter to grease the pan.
  8. Prep the two eggs by cracking them into a bowl and seasoning with salt.
  9. Remove the Dutch baby from the oven and pour the unbeaten eggs on top.  Sprinkle with green onion; top with bacon strips and cherry tomatoes.
  10. Return to the oven for 8-10 minutes to bake the eggs.
  11. Remove from the oven and lift the Dutch baby out of the pan to cool on a wire rack.
  12. Cut into slices and serve warm.

Adapted from Adam Ragusea.