Anna Barnett
If you’re as passionate about Yorkshire puddings as I am then this is the perfect way to whisk up its brunch time sibling! Grana Padano of course gives it it’s edge, as does that perfectly crispy fried egg.
Ingredients
- Generous knob of butter
- 3 sprigs of rosemary
- Batter ingredients
- 120 g plain flour
- 375 ml full fat milk
- Dollop of Dijon
- 3 eggs
- 15 g Grana Padano, finely grated
- Sprinkle of sea salt
- Sliced ham – allow 1-2 slices per portion
- Generous glue of oil
- 1 egg per portion
- 30 g Grana Padano
Preparation
Preheat the oven to 220 degrees Celsius.
Whisk together the ingredients for the batter until smooth. The Grana Padano is crucial here as it works as the seasoning but also gives the batter an incredible crispy top. Working alongside the brown butter the Grana Padano gives this dish a delicious rich and nutty flavour. You can mix in advance and leave in the fridge until ready to use.
Place your dish in the oven to preheat, anything with a heave base or cast iron works well. Once hot, after a few minutes throw in your butter and allow to begin to turn golden, again a couple of minutes will do it. Next add in the sprigs of rosemary followed by the batter. You want to do this as quickly as possible so the heat doesn’t dissipate. Depending on how you like your Dutch baby you can either make one large and more doughy variation (my preference) or two thinner more crisp versions.
Place in the oven and bake for between 20-25 minutes, ensuring you don’t open the oven door whilst it cooks as it will collapse. Treat this like one giant Yorkshire pudding.
When your Dutch Baby is almost ready, start frying your eggs. I’m a big fan of a good crispy base on my fried eggs, the white has to be cooked and the yolk still runny. Place your pan over a high heat, once hot add a good glug of oil, crack your egg into it then carefully using the spatula cover the egg with the hot oil. Cooking until you have a crispy base and the whites cooked through.
Serve with a slice or two of quality ham, fried egg and most importantly of all a very generous smattering of Grana Padano. Serve with a several turns of fresh pepper.
