Whole-Wheat Dutch Baby with Fried Eggs and Candied Bacon

Dutch babies are often served sweet, but they can just as easily go savory, like this whole-wheat version topped with fried eggs and candied bacon (aka your brunch’s new best friend).

Ingredients

For the candied bacon

6 strips bacon

3 packed Tbs. light brown sugar

Freshly ground black pepper

For the Dutch baby

5 large eggs

5 oz. (1 cup) whole-wheat pastry flour

2/3 cup whole milk

1/4 cup heavy cream

1/2 tsp. kosher salt

2-1/2 oz. (5 Tbs.) unsalted butter

For the filling

1 oz. (2 Tbs.) unsalted butter

4 large eggs

1/4 cup chopped fresh chives

Preparation

Make the bacon

Position a rack in the center of the oven, and heat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil, and place the bacon on it. Sprinkle the bacon with the sugar, and season generously with pepper. Bake until the bacon is well browned and crisp, 14 to 16 minutes. Transfer to a plate lined with paper towels to cool, and then coarsely chop and set aside.

Make the Dutch baby

While the bacon cooks, whisk the eggs, flour, milk, cream, and salt in a large bowl. Over medium heat, melt the butter in a large (12-inch) oven-safe skillet, such as cast iron.

Pour the batter into the hot skillet, and transfer to the oven. Bake until the pancake puffs up around the edge and turns golden-brown, 20 to 25 minutes.

Make the filling

Meanwhile, heat a large nonstick skillet or stovetop griddle over medium heat. Add the butter, and heat until melted. Add the eggs, and fry until the whites are set and the yolks are just set, 5 to 7 minutes.

Remove the Dutch baby from the oven; it will begin to deflate shortly after it comes out. Garnish with the bacon, eggs, and chives. Serve immediately.