This savory dutch baby is my new favorite breakfast item. It is like the normal dutch baby that you love, but instead of sweet toppings, its topped with a lemon basil sauce, burrata cheese, and lots of fresh herbs! Also, this recipe is part of my “perfect brunch” and I really feel like this is the main event.

ingredients needed for this savory dutch baby

how to make this savory dutch baby

1. Preheat the oven to 450 F and place a cast iron skillet in the oven to warm up as the oven preheats.
2. Add eggs, flour, milk, parmesan, and salt to a blender. Melt 1 tbsp of the butter and add it to the blender. Blend until smooth.
3. Carefully remove the hot cast iron skillet from the oven. Add the remaining 3 tbsp of butter and swirl it around the pan as it melts. When it has melted (you can also stick it back in the oven for 1 minute while it melts), pour the batter into the pan and transfer it back to the oven.
4. Bake for 15 minutes.
5. While it bakes, make the lemon basil sauce. Add all the ingredients to a blender or food processor and blend until smooth.
6. When the dutch baby is done, top with spoonfuls of the lemon basil sauce, torn burrata cheese, and plenty of fresh herbs. Enjoy while its hot!

other recipes for the perfect brunch

• passionfruit mocktail
• bruleed grapefruit
• parmesan shirred eggs
• coconut french toast