Savoury Breakfast Dutch Baby with Greens and Shallot Vinaigrette | PC.ca
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NewSavoury Breakfast Dutch Baby with Greens and Shallot Vinaigrette

A large Dutch pot with a crisp toasted Dutch Baby filled with lettuce, bacon and eggs.

PC Old-Fashioned Style Peppercorn Bacon

New

Savoury Breakfast Dutch Baby with Greens and Shallot Vinaigrette

PC® Old-Fashioned Style Extra-Thick Cut Peppercorn Bacon is cooked until crispy on the barbecue for...

PC® Old-Fashioned Style Extra-Thick Cut Peppercorn Bacon is cooked until crispy on the barbecue for extra smoky flavour, then nestled on a bed of tender lettuce in a fluffy Dutch baby pancake. You’ll cook the eggs – in their shells! – right on the grill, too.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 45 mins
  • Serves: 4
  • Dish Type: Canadian, American
  • Season: Spring, Summer, Fall, Winter
  • Course: Breakfast, Brunch
  • Main Ingredient: Bacon

  • Serving Size

    1/4 of recipe

  • Calories

    560

  • Total Carbohydrate

    18 g

  • Total Fat

    46 g

  • Saturated Fat

    17 g

  • Dietary Fibre

    1 g

  • Protein

    18 g

  • Sodium

    740 mg

  • Sugars

NewSavoury Breakfast Dutch Baby with Greens and Shallot Vinaigrette

A large Dutch pot with a crisp toasted Dutch Baby filled with lettuce, bacon and eggs.

PC Old-Fashioned Style Peppercorn Bacon

  • Serving Size

    1/4 of recipe

  • Calories

    560

  • Total Carbohydrate

    18 g

  • Total Fat

    46 g

  • Saturated Fat

    17 g

  • Dietary Fibre

    1 g

  • Protein

    18 g

  • Sodium

    740 mg

  • Sugars

How to make

Ingredients

  • Dutch Baby:

  • 3

    large eggs, room temperature

  • 1/2 cup (125 mL)

    all-purpose flour or whole-wheat flour

  • 1/2 cup (125 mL)

    milk or plant-based milk alternative (such as almond, oat or soy milk)

  • 1/4 tsp (1 mL)

    black pepper

  • Pinch (0.5 mL)

    salt

  • 1/4 cup (60 mL)

    butter

  • Toppings:

  • 4 slices

    PC® Old Fashion Style Peppercorn Bacon

  • 2

    large eggs, room temperature

  • 1

    shallot, thinly sliced (or 2 tbsp/30 mL minced white or red onion)

  • 3 tbsp (45 mL)

    extra-virgin olive oil, canola oil or safflower oil

  • 1 tbsp (15 mL)

    white or red wine vinegar, balsamic vinegar, cider vinegar, rice vinegar or fresh lemon juice

  • 1 tsp (5 mL)

    grainy or smooth Dijon mustard

  • 1 tsp (5 mL)

    honey, pure maple syrup or granulated sugar

  • 1/4 tsp (1 mL)

    black pepper

  • Pinch (0.5 mL)

    salt

  • 1

    head PC® Live Lettuce Trio or 1 small head green, red leaf or Boston lettuce, leaves separated and washed

How to make

  • Step 1

    Dutch Baby: Place 10 to 12 inch (25 to 30 cm) cast-iron skillet in oven. Preheat oven to 425ºF (220ºC).

  • Step 2

    Combine 3 eggs, the flour, milk, 1/4 tsp (1 mL) pepper and pinch (0.5 mL) salt in blender. Blend, stopping to scrape down side as needed, until batter is smooth. Carefully remove skillet from oven; add butter and swirl to melt and coat skillet. Pour in batter. Bake until puffed and browned, about 20 minutes.

  • Step 3

    Toppings: While Dutch Baby is baking, preheat barbecue to medium. Carefully place a sheet of PC Non-Stick Grill Sheet directly on grill. Arrange bacon in single layer on grill sheet. Place 2 whole eggs directly on grill beside grill sheet. Close lid; grill until bottoms of bacon are golden and crispy, 5 to 6 minutes.

  • Step 4

    Flip bacon and add shallot to grill sheet beside bacon; stir shallot to coat in bacon fat. Transfer eggs to small bowl (leave on grill for another 1 to 2 minutes for firmer yolks); set aside. Close lid; grill until bacon is golden and crispy and shallot is lightly caramelized, 3 to 4 minutes.

  • Step 5

    Transfer bacon to paper towel-lined plate or wire cooling rack; set aside. Add shallots to separate small bowl. (Tip: The grill sheet is reusable! To remove it from the grill, carefully fold up using tongs and slide onto a baking sheet to cool before washing.)

  • Step 6

    Add oil, vinegar, mustard, honey, 1/4 tsp (1 mL) pepper and pinch (0.5 mL) salt to bowl with shallots. Stir to combine. Set vinaigrette aside.

  • Step 7

    Peel eggs; halve lengthwise. Top Dutch Baby with lettuce and drizzle with half of the vinaigrette. Top with bacon and eggs; drizzle with remaining vinaigrette. Using spatula, gently loosen edges of Dutch Baby from skillet. Slice into quarters and serve immediately.

  • Tip:

    Make sure your eggs are at room temperature before placing on the grill – the shells may crack if they go straight from the fridge to the grill.

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