Easter Dutch Baby with mock hollandaise sauce

Prep: 25 mins, Cooking: 20 mins
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A large Yorkshire pudding-like breakfast pancake that can be enjoyed plain or served with various savoury toppings. The mock hollandaise is a handy recipe for your bag of cooking skills – it’s quick, easy and delicious.

By Food24 April 01 2020
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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
to serve — to serve
4 eggs — soft boiled
250 ml baby spinach
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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.

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