There is something special about breakfast that I just simply love and can’t quite explain. Not sure if it’s because it is a time of the day where I am rested, where not much has happened, because as the saying goes “things look better in the morning”, or because it is the beginning of a new day. If I had to choose, I would say because it is the beginning of a new day. I am not afraid of new beginnings, I am actually attracted to new starts, new opportunities. I am thankful that I don’t limit myself by seeing fear in them but the chance to make things right. But let me be clear, when I say: make things right, I am not talking about going back in time and having the opportunity to do things all over again, no. What happened, happened, and it did for a reason. There is no point in reliving, what we need to do is renew, rebuild, restore, resume… begin again. Our duty today is to get up and learn from real life experiences so that when it is breakfast time again we can be fearless and excited to start a new day.
Today, as fresh as a new egg, I want to share with you this breakfast dish that is just as impressive as the Swedish Pancakes I shared before. These are called Dutch Babies. The main ingredient in Dutch Babies is egg and for this recipe I used fresh hand-picked organic eggs.
All we will need besides eggs, is butter, milk and flour.
All ingredients, once mixed, are poured in one baking dish and baked for 20-25 minutes
Then the Dutch Baby will puff up, rise to the occasion in a completely new shape, no leavening agent needed.
The beauty of this dish stands on its own, but a sprinkle of powdered sugar just makes it stand even more.
It is incredible to see how the egg grows so much. It will be a feast to the eyes as much as to your stomach. Serve with fruit, sausages, maple syrup, more butter, or how ever you would like.
If you are a breakfast lover like me, make sure to check out my previous breakfast entries here
1/3 cup butter
5 large eggs
1 cup milk
1 cup flour
Preheat oven at 425 F . Put butter in a 9 x 13 baking dish and set in oven to melt.
In the meantime, mix eggs until well blended, pale and frothy. Gradually add milk and flour and mix well.
Remove the baking dish from the oven and pour the egg mixture over the hot melted butter.
Return dish to the oven and bake for 20 to 25 minutes until the edges puff up and are golden brown.
- Do not use a disposable baking pans as I once tried that and the Dutch baby did not puff up.
- Serve immediately as the Dutch Baby eventually starts to come down and is more impressive right out of the oven
*recipe from a Taste of Oregon cookbook.