Dutch Baby with Green Asparagus and Eggs
This Dutch Baby with green asparagus and soft-boiled eggs is perfect for breakfast and brunch, lunch, or dinner. It’s topped with cooked and raw asparagus, which makes it extra special.
Yield: 2 - 4 portions
Ingredients
Batter:
- 3 eggs (size L in the US, size M in Europe)
- 3/4 cup (100 g) all-purpose flour
- 2/3 cups (160 ml) milk (whole or 2 %)
- 1/4 + 1/8 teaspoon fine salt
- 1 ½ tablespoons butter for the pan
Topping:
- 200 g (7 oz or roughly ½ pound) green asparagus (thin spears preferred)
- 1-3 eggs (size L in the US, size M in Europe; see note)
- Black pepper
- Optional: Alfalfa or other microgreens
In addition: heat-proof pan (e.g. cast iron)
Instructions
- Wash asparagus, and then peel the lower third with a vegetable peeler. Trim woody and fibrous ends. If you have pencil-thin stalks, usually this is just ½ inch to 1 inch (2 cm). Cut half of the asparagus spears into 3/4-inch (2 cm) pieces and leave tips whole. Cut the other half later for a fresh, raw topping.
- Preheat the oven to 390 °F (200 °C) if using a fan oven like I do or to 430 °F (220 °C) using top/bottom heat. Put a rack in the lower third of the oven. While preheating, place a 9 inch (23 cm) cast iron skillet in the center of the oven for 10 minutes. If using a rather shallow skillet, place a sheet of parchment paper underneath just in case the batter flows over the rim when rising.
Make the batter:
- In a bowl, whisk eggs for a few seconds, using a hand whisk. Add flour and whisk to combine until the batter is smooth and lump-free. Add milk and salt, whisk until combined.
- Add 1½ tablespoons butter to the skillet (I do this directly in the oven), and distribute to coat the pan and sides. I do this with a piece of the butter skewered on a knife or you can swirl the pan around using oven mittens. The butter should melt quickly, otherwise the skillet isn’t hot enough. In this case, heat the skillet with the butter an additional few minutes in the oven. Work carefully since the skillet will be hot.
- Pour the batter into the center of the skillet. Distribute the chopped asparagus over the batter – I do both also directly in the oven for easier handling. Bake until the pancake is fully puffed and browned on top, about 20 minutes.
Prepare the topping:
- Meanwhile, prepare the topping. Cook the egg(s) in boiling water for 6.5 minutes for a jammy, custard-like egg yolk, then pour off the hot water and fill the saucepan with cold water. Leave them there for at least 1 minute, then peel.
- Chop the rest of the asparagus into thin ¼-inch (½ cm) slices. Leave the tips whole.
- Remove the puffed-up and golden Dutch Baby from the oven – it will deflate slightly.
- Finish with finely sliced asparagus and quartered eggs. Top with microgreens, if desired, and some cracks of black pepper. Enjoy!
Notes
Eggs: Use one or more soft-boiled eggs for topping the Dutch Baby, depending on appetite and the number of persons eating. I use a medium-size eggs, which weigh 60 g in Europe. In the US, the equivalent is size L.