Photo: Lunds & Byerlys
Less expected than an egg bake and far faster to make than a quiche, a savory Bacon Camembert Dutch Baby looks and tastes like a decadent treat while offering the same comforting flavors and hearty textures as a brunch staple. It pairs perfectly with leafy greens, bacon and fruit.
Bacon Camembert Dutch Baby
6 servings
- 4 oz. bacon, chopped (about ½ cup)
- 1 cup all-purpose flour
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¼ tsp. baking powder
- 8 large eggs
- ¾ cup whole milk
- ¼ cup grated Parmesan cheese
- ¼ cup chopped chives, divided
- 4 Tbsp. unsalted butter
- 5 oz. wheel Camembert cheese
Heat oven to 425 F. Place the bacon directly in a 9-inch cast iron skillet, then set it over medium-low heat. Cook, stirring occasionally until the fat has rendered and the bacon has browned on the edges, 7 to 10 minutes. Meanwhile, in a large bowl, whisk together the flour, salt, pepper and baking powder. In a medium bowl, whisk together the eggs and milk. Whisk the egg mixture into the flour. Stir in the Parmesan and half the chives. Once the bacon is crisp and brown, raise the heat to medium-high, and add the butter, stirring until melted. Pour the batter into the skillet, then quickly arrange the Camembert pieces on top. Transfer the skillet to the oven, and bake until puffed and golden, about 20 to 25 minutes. Sprinkle with the remaining chives and serve immediately.
Katie Tomsche is the content manager for Lunds & Byerlys. Taste more at lundsandbyerlys.com.
