Name: Easter Dutch Baby with mock hollandaise sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: serving
Cuisine: Breakfast/brunch
Ingredients: 4 large eggs; 125 ml flour cake; 80 ml milk; 1.25 salt; freshly ground black pepper; paprika smoked; 1 garlic cloves, finely chopped; 250 ml baby spinach; 30 ml butter salted; parmesan cheese finely grated; 80 ml sour cream; 80 ml french style mayonnaise; 20 ml Dijon mustard; 15 ml vinegar red wine; sugar; to serve to serve; 4 eggs soft boiled; 250 ml baby spinach

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Ingredients (19)

4	large eggs
125 ml	flour — cake
80 ml	milk
1.25	salt
	freshly ground black pepper
	paprika — smoked
1	garlic — cloves, finely chopped
250 ml	baby spinach
30 ml	butter — salted
	parmesan cheese — finely grated

80 ml	sour cream
80 ml	french style mayonnaise
20 ml	Dijon mustard
15 ml	vinegar — red wine
	sugar
	to serve — to serve
4	eggs — soft boiled
250 ml	baby spinach

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Method:

For the Dutch baby, pre-heat the oven to 220°C. Whisk the eggs, flour, milk, salt, pepper and paprika together until smooth. Stir in the garlic, spring onion and spinach. Heat the butter in a medium sized ovenproof pan over medium heat until golden brown and bubbly, 2 minutes. Pour in the batter, swirl the pan to coat and sprinkle a generous handful of Parmesan on top. Bake until golden and puffed, 15-18 minutes. For the mock hollandaise, whisk all of the ingredients together. To serve, top each portion of the Dutch baby with a soft boiled egg and some baby spinach. Serve drizzled with some mock hollandaise and scatter more Parmesan cheese on top.

TIP: For a meaty alternative, serve the Dutch baby topped with fried bacon, fresh Parma ham or fried mince.