This thyme-infused Dutch baby pancake with coffee-braised mushrooms is a savoury breakfast lover's dream
Marcella DiLonardo’s recipe brings surprising flavours together for a standout morning meal
Much fuss has been made about cozy candlelit dinners for two and the one-of-a-kind recipes those occasions call for — and for good reason! But it always makes us wonder: why don’t the other meals of the day get the same treatment? This dish from Canadian author and recipe developer Marcella DiLonardo’s new cookbook Bake the Seasons answered our call by making the case for breakfast as a special, shareable feast. Using a fluffy Dutch baby pancake as a base for coffee-braised mushrooms, sautéed shallots and fried egg, the recipe is full of surprising flavour combinations that make for a truly memorable meal. Whip it up on your next weekend in with the savoury breakfast lover in your life.
Wild Mushroom and Coffee Dutch Baby
By Marcella DiLonardo
When the holidays are over, even I crave savoury comfort foods over sweets. While we often associate a breakfast Dutch baby with maple syrup and fresh fruit toppings, I’ve taken a less traditional approach here. This savoury, thyme-scented Dutch baby is filled with coffee-braised wild mushrooms and is topped with a fried egg. It may sound like an odd pairing, but coffee really helps bring the flavours of the mushrooms and chicken stock together. I recommend using a bold roast for the best flavour. Brew yourself an extra cup to sip on as you prepare this dish. It’s the perfect hearty winter breakfast for two.
Thyme Dutch Baby:
- 3 large eggs, room temperature
- ⅔ cup all-purpose flour
- ⅔ cup whole milk, room temperature
- ½ tsp finely chopped fresh thyme
- ¼ tsp fine salt
- ¼ tsp pepper
- 4 tbsp unsalted butter
- 2 tbsp unsalted butter
- 2 cups wild mushrooms (such as enoki and chanterelle), torn if large
- 1 clove garlic, minced
- 1 shallot, minced
- ½ tsp finely chopped fresh thyme
- Salt and pepper
- ¾ cup low-sodium chicken stock
- ½ cup strong brewed coffee
- 1 large egg
Place an 8-inch (20 cm) cast-iron skillet on the top rack of the oven and preheat the oven to 450°F (230°C).
In a blender, pulse the eggs until frothy. Add the flour, milk, thyme, salt and pepper. Blend until smooth. Let rest for at least 15 minutes while the oven heats.
Once the oven is heated, remove the skillet and add the butter. Carefully swirl the melting butter to coat the pan’s edges. Immediately pour in the batter and place back in the oven. Bake for 20 min- utes, or until the Dutch baby is puffed and golden brown around the edges. Do not open the oven during this time or the Dutch baby will not rise properly.
While the Thyme Dutch Baby bakes, prepare the Mushroom Topping. In a large skillet over medium heat, melt the butter. Add the mushrooms, garlic, shallot, thyme, and salt and pepper to taste. Cook, stirring often, until the mushrooms have softened, 5 to 7 minutes. Stir in the stock and coffee. Simmer until the liquid is reduced by half.
Shortly before the Dutch baby is done, prepare the sunny-side-up egg. Grease a small nonstick skillet and heat over medium heat. Crack in the egg and cook until the white sets and the yolk begins to thicken slightly, about 3 minutes.
Pour the Mushroom Topping over the Dutch baby and top with the sunny-side-up egg. Serve immediately.
Excerpted from Bake the Seasons: Sweet and Savoury Dishes to Enjoy Throughout the Year by Marcella DiLonardo. Copyright © 2019 Marcella DiLonardo. Photography by Marcella DiLonardo. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Servings: Makes 2 servings