Whether it’s for breakfast, brunch, lunch or dinner, this Eggs Benedict Dutch Baby will hit the spot! Topped with ham and poached eggs and covered with a quick and easy blender Hollandaise sauce, this dish is all-day breakfast perfection.
My love of Dutch Babies continues with this epic Eggs Benedict Dutch Baby, topped with poached eggs, delicious ham and covered in an easy blender Hollandaise sauce. It’s perfect for a lazy summer breakfast, breakfast at the cottage or for summer brunch entertaining. Of course, it’s also great any time or day or any time of year.
Cook’s Notes for Eggs Benedict Dutch Baby
While there are a couple of steps to this recipe, it all comes together pretty quickly. It’s all in the timing, so I’ve walked you through it in the recipe instructions below!. I’ve found making the poached eggs first is the best approach and “suspending” them in a bowl of cold water right after cooking. Using this method you can make them just ahead or even quite a bit ahead. The eggs are then re-warmed before serving by switching the cold water out with warm.
I’m not the worlds best egg poacher, but since poached eggs are really the nicest in this dish, I went with them anyway. If you’d rather not poach your eggs, sunny-side up fried eggs would word as well. The blender hollandaise sauce is so quick and easy, not to mention delicious, but a warning that it doesn’t keep/re-heat terribly well, so make and use it right before serving.
You’re going to need a total of 10 eggs for this dish, so be sure you have that many on hand before you start :)
Eggs Benedict Dutch Baby
For the poached eggs:
- 4-5 large eggs
For the Dutch baby batter:
- 3 large eggs at room temperature
- 3/4 cup milk at room temperature
- 2 Tbsp. butter melted and cooled slightly
- 1/2 cup all purpose flour
- 2 Tbsp. cornstarch
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- For the pan:
- 1 Tbsp. unsalted butter
For the blender hollandaise:
- 3 egg yolks
- 1/4 tsp. salt
- Pinch freshly ground pepper
- 1 Tbsp. fresh lemon juice
- 1/2 cup unsalted butter
- 5 slices Deli ham
- Fresh parsley sprigs
Place skillet in cold oven and turn oven on to preheat to 450° F. (with skillet inside, to pre-heat, as well)
Poach eggs: In a large, deep skillet, heat several inches of water to a boil over high heat, then reduce heat to simmer (medium-low). Crack eggs into small dishes/ramekins and gently slide in to simmering water. Stir gently if necessary to gather cooking egg white around yolk. Allow to cook until just set, about 3 minutes (yolk should be very runny, but white should be set). Immediately transfer to a bowl of cold water. Set aside.
Make Dutch baby batter: Combine all the batter ingredients in a blender and blend for 30 seconds, or until well mixed and frothy.
When oven is pre-heated, carefully remove hot skillet from oven and add the 1 Tbsp. of butter to the pan. Swirl pan quickly to coat the bottom, but don't worry about it completely melting. If Dutch baby batter has sat for a few minutes, give it a quick blend, then add batter to the hot pan. Immediately place pan back in the oven and set timer for 13 minutes.
Make the Hollandaise: While the Dutch baby is cooking, make the hollandaise sauce. Rinse out your blender and dry. Melt the 1/2 cup of butter in a small saucepan until melted and foamy. Add the 3 eggs yolks to the clean blender and blend for 30 seconds, or until well mixed. Add the salt, pepper and lemon juice (I start with 1 Tbsp. and then usually add a bit more at the end after tasting) and blend to combine. When the butter is ready, with the blender running, begin adding the butter to the egg yolks VERY SLOWLY (a drop at a time at first, increasing to a slow, steady stream). I do this through top blender top by removing the clear cap on the lid. If for some reason you don't have that, simply remove the lid and cover most of the blender top with a tea towel instead, to protect against splatters. By the time all of the butter has been added, the sauce should be thickened and lightened. Taste and adjust seasoning to your taste (more salt/pepper or lemon juice, to taste).
Check Dutch baby at 13 minutes of baking. It should be puffy and very deep golden around the edges. It may need to bake a few minutes longer. Remove from oven when done and allow to stand. Drain cold water from poached eggs and replace with warm water. Let stand in the warm water for a minute, then transfer the eggs to a paper towel to drain, then to the top of the warm Dutch baby. Add scrunched up ham slices around the eggs, then top it all with the hollandaise sauce. Season with some salt and pepper and garnish with a sprig of fresh parsley and enjoy!