The perfect Sunday brunch dish, easy to make, filling and delicious.  This is my version of a Dutch Baby.

Sometimes known as a German pancake, a Dutch Baby is simply Yorkshire pudding mix sweetened with sugar and or vanilla. In this version, I've omitted the sugar and just added vanilla essence because of the maple syrup poured over the top.

For 4 people

Butter
A mug in which to measure equal quantities of
Eggs - roughly 6
Milk
Flour

1 teaspoon of Vanilla essence or paste
8 slices of bacon
Maple Syrup to serve


Preheat the oven to gas mark 6
Wipe a frying pan with butter and set to one side, make sure the frying pan can go in the oven

My Yorkshire pudding mix is equal quantities of milk, egg and flour.
Blend the eggs and milk together separately till smooth
Make a well in the flour and add 25% of the liquid, beat till smooth
Add another 25% of the liquid and slowly at first, beat till smooth
Add the rest of the liquid and mix till combined.

Add a teaspoon of vanilla paste or two teaspoon of vanilla essence.

Heat the frying pan till the butter is sizzling and add the Yorkshire pudding and put in the oven till done, about 20 - 25 minutes.

Whilst the Dutch Baby is in the oven (sorry!) cook the bacon and keep warm.

To serve, quickly cut in to 4, add the bacon and drizzle with maple syrup.

Egg royal with truffle hollandaise

Serves 2 , 15 minutes , skill level medium


2 egg yolks
75g butter
25g Black Truffle Oil
Lemon juice 1/4 lemon
4 eggs to poach
Hot smoked salmon - we recommend Salar Smokehouse and as much or as little as you like
Hot, buttered toast, sourdough works so well with this.

Whisk two yolks in a bowl and place the bowl on a damp cloth
Heat the butter till almost boiling and then dribble, very slowly, from a height into the egg bowl whisking all the time (the damp cloth stops the bowl from moving too much and the height cools the butter so it doesn't over cook the egg)
Add the truffle oil, again very slowly, whisking all the time.
Taste, add some of the lemon juice, taste, add more if needed
Season, taste and adjust if required
Put to one side and keep warm

Poach the eggs, I prefer to use a frying pan for poaching. No "swirling" required just very fresh eggs and you can use the left over lemon juice to help set the eggs rather than vinegar.

This is the order that I prefer to build the plate but to be honest, it really doesn't matter. Do it to your taste and exactly how you like it.

Toast
Salmon
Eggs
Generous helpings of hollandaise