Savory Dutch Baby with Vegetables and Fried Eggs Recipe
This Savory Dutch Baby recipe offers a fluffy, golden puffed pancake baked in a skillet and topped with a vibrant sautéed vegetable medley, fresh herbs, creamy avocado, and fried eggs. Combining protein-rich eggs and wholesome veggies, it makes a delicious and comforting breakfast or brunch option that’s dairy-free and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Batter
- 3 eggs
- ½ cup all-purpose flour
- ½ cup almond milk (unflavored)
- ½ teaspoon salt
- ½ teaspoon thyme
- 4 tablespoons vegan butter
Vegetable Topping
- 1 small tomato, chopped
- 1 cup cherry tomatoes (or a second small tomato), halved
- ½ red onion, thinly sliced
- 1 small zucchini, chopped
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish & Serving
- Handful of fresh parsley, chopped
- ½ avocado, chopped
- 1-2 fried eggs
Instructions
- Preheat the oven. Set the oven temperature to 425°F (220°C) to prepare for baking the Dutch Baby.
- Prepare the batter. In a blender, combine eggs, all-purpose flour, almond milk, salt, and thyme. Blend until smooth, about 30 seconds. Alternatively, whisk by hand until well incorporated.
- Melt the butter in the skillet. Place 4 tablespoons of vegan butter in a cast iron or oven-safe skillet and put it in the preheated oven. Remove immediately once the butter has fully melted, taking care not to let it brown or burn.
- Bake the Dutch Baby. Pour the batter over the melted butter in the skillet. Return the skillet to the oven and bake for 20-25 minutes until the batter is puffed up along the edges and golden brown.
- Cook the vegetable filling. While the Dutch Baby bakes, heat olive oil in a skillet over medium heat. Add chopped tomato, cherry tomatoes, sliced red onion, chopped zucchini, garlic powder, salt, and pepper. Sauté for about 10 minutes until the onions are translucent and the vegetables are tender.
- Finish and serve. Remove the Dutch Baby from the oven and top it with the sautéed vegetables, fresh parsley, chopped avocado, and fried eggs. Serve immediately and enjoy this rich, savory breakfast dish.
Notes
- Using a cast iron skillet is preferable for even heat and better browning of the Dutch Baby.
- To maintain a dairy-free recipe, use vegan butter and almond milk as specified.
- Watch the butter carefully when melting so it doesn’t burn as that would affect flavor.
- You can customize the vegetable topping with your favorite seasonal veggies.
- For a more filling meal, add one or two fried eggs on top as suggested.
