Tamron Hall's Dutch Baby with Turkey Bacon and Fried Eggs

"This savory breakfast is a crowd-pleaser," says the Emmy-nominated journalist and avid cook.

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Photo: Greg Dupree

“This savory breakfast is a crowd-pleaser,” says Tamron Hall, an Emmy-nominated journalist and avid cook.

Tamron Hall’s Dutch Baby with Turkey Bacon & Fried Eggs

½ Tbsp. olive oil
4 turkey bacon slices
3 Tbsp. unsalted butter
6 or 7 large eggs, divided
½ cup all-purpose flour
½ cup whole milk
¼ tsp. kosher salt
¼ tsp. black pepper
1½ oz. sharp cheddar cheese, shredded (about 1/3 cup)

1. Heat oil in a 10-inch nonstick ovenproof skillet or cast-iron skillet over medium low, and add bacon, cooking until slightly browned, about 5 to 6 minutes. Drain on a paper towel, and coarsely crumble.

2. Preheat oven to 425°. Wipe skillet clean. Add butter to skillet, and place on center rack in oven to melt butter and heat skillet, 4 to 5 minutes. Remove skillet, and swirl butter around to coat evenly.

3. Break 3 of the eggs into a blender; add flour, milk, salt and pepper. Process until thoroughly whipped, about 1 minute. Pour butter from skillet into mixture in blender, and process until thoroughly combined, 10 to 15 seconds. Pour mixture into hot skillet.

4. Bake in oven 10 minutes. Remove from oven, and sprinkle cheese and bacon over egg mixture. Return to oven, and bake until puffed and golden, about 10 more minutes.

5. Meanwhile, fry remaining 3 (or 4) eggs in a large skillet coated with cooking spray over medium until whites are set and yolks are cooked to desired firmness.

6. Remove Dutch baby from oven. Top with fried eggs, and serve immediately.

Serves: 4
Active time: 15 minutes
Total time: 40 minutes

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