Christmas breakfast

Christmas breakfast

This is your Christmas morning one pan breakfast: the Smoked Salmon Savoury Dutch Baby.

If you’ve never heard of a Dutch Baby before, it’s like a cross between a pancake and a Yorkshire pudding. They’re more eggy than a Yorkshire and are originally made to be sweet, filled with fruit, cream or whatever you want.

But they’re also not Dutch! They are based on the crepe-like German pancake called pfannkuchen. Named by a mispronunciation of “Deutsch” (meaning German) as “Dutch”.

1/4 of this recipe was perfect for breakfast/brunch for me. It’s actually quite light and will leave room for Christmas Day chocolates and dinner later on.


  • 4 eggs
  • 180g milk
  • 90g plain flour
  • 1/4 tsp salt
  • 80g butter
  • 20g parmesan cheese
  • 15g fresh parsley, dill & tarragon
  • 1 garlic clove


  • Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.
  • In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
  • Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.
  • Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.
  • When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
  • Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time.

To serve

200g smoked salmon
50g crème fraîche
2 tsp fresh dill
1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp salt

  • In a bowl mix the crème fraîche, chopped dill, lemon zest and salt.
  • Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche.

Flaky salt
Black pepper
Lemon Zest

  • Top with more fresh dill, flaky salt, black pepper and lemon zest to your taste.


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