Dutch Eggs Recipes

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DUTCH BABY



Dutch Baby image

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

Provided by Florence Fabricant

Categories     easy, quick, pancakes, dessert

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 7

3 eggs
1/2 cup flour
1/2 cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar

Steps:

  • Preheat oven to 425 degrees.
  • Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
  • Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  • Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

DUTCH BABIES II



Dutch Babies II image

I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.

Provided by barbara_hengels

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 7

2 eggs
½ cup milk
½ cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons confectioners' sugar for dusting

Steps:

  • Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
  • In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
  • Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
  • Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

Nutrition Facts : Calories 349 calories, Carbohydrate 34.7 g, Cholesterol 221.4 mg, Fat 18.2 g, Fiber 0.9 g, Protein 11.7 g, SaturatedFat 9.8 g, Sodium 177.6 mg, Sugar 10.7 g

DUTCH EGGS



Dutch Eggs image

Make and share this Dutch Eggs recipe from Food.com.

Provided by Jane Gib

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 large potatoes
4 eggs, poached (yolk)
1 egg yolk
1 cup oil (small)
1 tablespoon butter
1 ounce cornflour
8 ounces milk
salt and pepper

Steps:

  • .Boil the potatoes, but not too much, and cut 4 slices from the middle part. The ends should be passed through a sieve to decorate the dish.
  • Fry the slices in oil, and then place on a dish with 1 poached egg on top of each slice.
  • Make a sauce with the cornflour and milk (boiling), adding salt and pepper.
  • when sauce is cooked remove from heat and add the egg yolk.
  • Cover the eggs completely with the sauce.
  • The potatoes that you sieved, add 1 tbls milk and the butter, heat and place in a piping bag.
  • decorate the edge of the dish with it.

Nutrition Facts : Calories 797.7, Fat 65.8, SaturatedFat 12.3, Cholesterol 243.7, Sodium 139.5, Carbohydrate 41, Fiber 4.6, Sugar 1.7, Protein 13.1

UITSMIJTER (DUTCH STYLE FRIED EGGS AND HAM BREAKFAST) RECIPE



Uitsmijter (Dutch Style Fried Eggs and Ham Breakfast) Recipe image

An "uitsmijter" is a typical choice on Amsterdam's cafe menus. It consists of fried eggs and ham on white bread -- it sometimes includes cheese.

Provided by Karin Engelbrecht

Categories     Breakfast     Brunch     Lunch     Snack     Bread     Sandwich

Time 7m

Yield 1

Number Of Ingredients 6

1 teaspoon butter
2 eggs
2 slices white bread
2 slices shaved boiled ham
2 large slices cheese (preferably aged Gouda)
Salt and pepper to taste

Steps:

  • Melt the butter in a frying pan or skillet and fry the eggs.
  • Once the bottoms of the eggs are set, take the pan off the heat, place a lid on the pan and allow the eggs to steam until the top has firmed up. If you prefer your eggs more thoroughly cooked, flip them over and fry until the yolk is done to your liking.
  • Lightly toast the bread (optional).
  • Place the slices of bread or toast on a plate.
  • Top with the fried eggs, ham and cheese.
  • Season to taste with salt and pepper.
  • Use sharp cheddar cheese instead of Gouda.
  • Add sliced avocado and substitute Monterey Jack cheese for the Gouda.
  • Top the eggs and ham with cheese and put under the broiler to melt the cheese for a few minutes before completing the sandwich.
  • Substitute crispy bacon for the ham.
  • Use smoked rather than boiled ham.
  • Serve on whole-wheat or whole-grain bread or toast.
  • Spread butter or mayonnaise on the toast.

Nutrition Facts : Calories 740 kcal, Carbohydrate 36 g, Cholesterol 534 mg, Fiber 2 g, Protein 63 g, SaturatedFat 17 g, Sodium 2561 mg, Sugar 7 g, Fat 38 g, ServingSize 1 serving, UnsaturatedFat 0 g

DUTCH BABY WITH HAM AND CHIVES



Dutch Baby with Ham and Chives image

This Seussian spin on Green Eggs and Ham blends fresh chives into an eggy Dutch baby batter before pouring it into a hot skillet to bake. After it puffs itself up into an impressive soufflé-like shape, top it with thin slices of good ham and a shmear of assertive Dijon mustard before serving.

Provided by Greg Lofts

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 8

1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
3 large eggs, room temperature
3 tablespoons chopped fresh chives
3/4 cup whole milk, room temperature
3 tablespoons unsalted butter, room temperature
Thinly sliced deli ham, such as Black Forest, for serving
Dijon mustard and freshly ground black pepper, for serving

Steps:

  • Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
  • Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, chives, and milk. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
  • Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with ham, mustard and pepper.

PENNSYLVANIA DUTCH COCONUT EASTER EGGS



Pennsylvania Dutch Coconut Easter Eggs image

These are great little treats to give away for Easter. Warning: you may end up eating most of them before giving them away!

Provided by Jamie Lynne

Categories     Candy

Time 45m

Yield 60 serving(s)

Number Of Ingredients 7

3/4 cup unsalted mashed potatoes
2 cups flaked coconut (fresh or dried)
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

Steps:

  • In a mixing bowl, mix potato, coconut, salt, and vanilla.
  • Gradually mix in sugar.
  • Cover; refrigerate overnight.
  • Shape into 1/2 tablesppon-size eggs.
  • Heat chocolate and oil until chocolate melts.
  • Dip eggs into chocolate-oil mixture.
  • Set aside of wax paper in refrigerator to harden.

Nutrition Facts : Calories 62.2, Fat 3, SaturatedFat 2, Cholesterol 0.1, Sodium 34.6, Carbohydrate 9.7, Fiber 0.8, Sugar 8, Protein 0.6

DUTCH PANCAKES



Dutch Pancakes image

My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.

Provided by Cathy Wiechert

Time 1h35m

Yield 8

Number Of Ingredients 6

6 large eggs
1 ¾ cups all-purpose flour, or as needed
1 ¼ cups milk, or more as needed
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon unsalted butter, or more as needed

Steps:

  • Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
  • Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g

DUTCH OVEN CHEESY BACON & EGGS



Dutch Oven Cheesy Bacon & Eggs image

For campouts, my sister and I escape on horseback into the woods. We make this Dutch oven breakfast casserole the first morning, then love the leftovers for the rest of the trip. -Mary Burris, Okeechobee, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 6

1 pound bacon strips, chopped
1 package (20 ounces) refrigerated O'Brien hash brown potatoes
8 large eggs
1/2 cup half-and-half cream
1/2 to 1 teaspoon hot pepper sauce, optional
2 cups shredded cheddar-Monterey Jack cheese

Steps:

  • Prepare campfire or grill for medium-high heat, using 32-36 charcoal briquettes or large wood chips., In a 10-in. Dutch oven, cook bacon over campfire until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Carefully press potatoes onto bottom and 1 in. up sides of Dutch oven. In a small bowl, whisk eggs, cream and, if desired, pepper sauce until blended. Pour over potatoes; sprinkle with cooked bacon and cheese., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 16-18 briquettes. Using long-handled tongs, place 16-18 briquettes on pan cover., Cook 20-25 minutes or until eggs are completely set and cheese is melted. To check for doneness, use tongs to carefully lift cover. If necessary, cook 5 minutes longer.

Nutrition Facts : Calories 393 calories, Fat 25g fat (12g saturated fat), Cholesterol 242mg cholesterol, Sodium 907mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

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