Nothing steals the show on a brunch menu like a Dutch baby! Essentially a giant popover, it’s the perfect treat to share with loved ones, served family-style right on the table. While most Dutch babies lean sweet, we’ve been loving taking this dish in a savory direction. This version blends chives into the batter for a little bright zing and is baked up in bacon fat for an extra kick of salty richness. With just a few ingredients, Handsome Brook Farms pasture-raised organic eggs shine not only in the batter but with a couple of sunny-side-up beauties crowning the finished dish with crispy bacon. It’s a much-welcomed upgrade to morning combo of eggs and bacon, and it couldn’t be any easier to throw together!
We love using eggs from Handsome Brook Farms in all of our recipes, but especially when we're making eggs the star. These eggs deserve their moment in the spotlight as they come from hens who have over 108 square feet of outdoor space each! The land and feed across Handsome Brook Farms' 75+ family-owned farms is certified organic. This means no GMO’s in the feed, no pesticides or chemicals, and no antibiotics. With these standards in place, Handsome Brook brings their pillars of Small Farms, Big Hearts, and Brighter Future to life each day.
- 8 ounces (5 slices) thick-sliced bacon
- 3/4 cup whole milk
- 1/4 cup sliced chives, plus more for garnish
- 1/2 teaspoon kosher salt, plus more as needed
- 6 Handsome Brook Farms Pasture Raised Organic Eggs, divided
- 3/4 cup all-purpose flour
Preheat the oven to 450°F.
Place the bacon in an even layer on a cast iron skillet. Bake for 13 to 15 minutes, until golden brown and the fat has rendered.
Meanwhile, in a blender, combine the milk, chives, salt, and 4 of the eggs. Blend until smooth. Add the flour and blend until just combined.
Transfer the cooked bacon to a paper towel-lined plate to drain. Pour off and reserve all but 2 tablespoons bacon fat in the skillet. Pour the chive batter directly into the hot skillet and return the pan to the oven. Bake for 15 minutes, until puffed and golden.
Meanwhile, in a nonstick skillet, heat 1 tablespoon of the reserved bacon fat over medium high heat (reserve any leftover bacon fat for another use). Crack the remaining 2 eggs into the pan and season both with a pinch of salt. Cook until the whites are set, but the yolks are still runny, about 3 minutes. Transfer to a plate.
To finish, top the dutch baby with the bacon and fried eggs. Garnish with chives, then serve.