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A Hobbit’s Feast
Every hobbit’s feast must begin with a hearty First Breakfast! This savoury, puffy Dutch baby filled with tomatoes, sausages, and nice, crispy bacon is the perfect breakfast for your Lord of the Rings menu.
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First Breakfast
We begin our Tolkien-inspired Lord of the Rings menu with First Breakfast. Typical hobbit food is hearty, farmhouse fare, and this breakfast is no exception. My inspiration for this dish comes directly from the 2001 film version of The Fellowship of the Ring:
Frodo: “What are you doing?”
Merry: “Tomatoes, sausages, nice crispy bacon.”
Sam: “We saved some for you, Mr. Frodo.”
Frodo: “Put it out you fools!”
The Lord of the Rings: The Fellowship of the Ring (2001 film)
As delicious as tomatoes, sausages, and nice crispy bacon sound, it isn’t really a recipe. I wanted to create a complete dish that would highlight those key breakfast favourites. A Dutch baby – sometimes called a German pancake – is a delightfully puffy pancake similar to a popover. It can be made either sweet or savoury. Here I add some sharp English cheddar cheese for extra flavour.
Whether you’re curling up with the novel, sitting down for a movie marathon, or planning your next hobbit party, this Savoury Dutch Baby is sure to be a hit with hobbits and people alike!
Ingredient Notes
Eggs:The large number of eggs are what give a Dutch baby that incredible puff.
Sharp cheddar cheese:To capture the spirit of typical hobbit food I like to prepare this savoury Dutch baby with a handful of sharp, English cheddar. Really you could use any hard, grated cheese. Parmesan is another favourite of mine.
Sausages:Choose your favourite breakfast sausage. Here I used Irish breakfast sausages sourced from a local British food store – Black Pudding Imports in Langley, BC.
Tomatoes:I like to use cherry tomatoes on the vine – they taste delicious and look great. Feel free to use any small tomato. If you end up using larger tomatoes, then simply cut in half before roasting.
Bacon:For the purposes of this Tolkien-inspired meal I like to source out British-style back bacon. Leaner and less sweet than its American counterpart, this style of bacon includes both the pork loin and part of the belly. You can find English-style bacon in specialty stores thatsell imported British food. Of course, you can use any type of bacon you prefer instead.
How to Make Savoury Dutch Baby with Tomatoes, Sausages, and Bacon
Prep the tomatoes
I find it easiest to roast the tomatoes while the Dutch baby is baking. Place the tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with kosher salt and pepper. Set aside.
Make the Savoury Dutch Baby
Begin by preparing the Dutch baby. Preheat the oven to 425 deg F / 218 deg C. I like to put the Dutch baby on a heavy rimmed baking sheet while baking since butter can spill when it puffs up over the edge. Place the baking sheet in the oven to preheat.
In a mixing bowl combine the eggs and milk. Whisk together until well blended. Add the flour, salt, and pepper and whisk to combine. Whisk just until it is mostly smooth and there are only a few small lumps left. Grate the cheese and set aside.
Place a large cast iron skillet, or other oven safe skillet, over medium heat to warm up. Don’t let the skillet get too hot or the butter will burn. Add the butter and allow to melt. Pour the batter into the skillet and immediately sprinkle with the cheese.
Place the skillet in the oven on the baking sheet along with the tomatoes. Bake for 20 to 25 minutes until puffed and well browned on the edges. Try not to open the oven door during the first 15 minutes – the loss of heat might cause the pancake to collapse. Check the tomatoes after 15 minutes being careful not to leave the oven door open for long. Take the tomatoes out just when they begin to burst.
Cook the sausages and bacon
While the Dutch baby is baking, cook the sausages and bacon in a skillet. Cook the sausages until they reach an internal temperature of 165 deg F / 74 deg C and the bacon until desired doneness. Set both aside and cover until ready to serve. Chop the chives if using and set aside.
Assemble and serve First Breakfast
When the Dutch baby is cooked, take it out of the oven. It will naturally deflate somewhat – this is expected and unavoidable. Arrange the sausages, tomatoes, and bacon on top of the Dutch baby. Sprinkle with chives to garnish. To serve, cut wedges of the Dutch baby and serve with the sausages, tomatoes, and bacon. Enjoy the first course of your Lord of the Rings menu!
Next course: Second Breakfast
A Hobbit’s Feast
- First Breakfast: Savoury Dutch baby with tomatoes, sausages, and bacon
- Second Breakfast: Wild mushrooms on cheese toast
- Elevenses: White braided bread with whipped brie, berries and honey
- Luncheon: Beef, stout and barley soup, Ploughman’s lunch, and a blackberry almond tart with whipped honey mascarpone
- Afternoon Tea: Miruvor, lavender lembas bread, and spiced mead honey cake
- Dinner: Cider braised rabbit with herbs
- Supper: Beer-battered fish and chips
- Dessert: Hazelnut Cake with Strawberries and Cream
Let me know what you think about the recipe or hobbit food generally in the comments below!
Follow along on Instagram @rhubarbandlavender for my Hobbit’s Feast reel series. And always make sure to tag me if you make one of my recipes!
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5 from 2 votes
Savoury Dutch Baby with Tomatoes, Sausages, and Bacon
Lord of the Rings: A Hobbit's Feast
Course Breakfast
Prep Time 15 minutes minutes
Bake Time 25 minutes minutes
Servings 4 servings
Ingredients
- ½ lb cherry tomatoes
- 7 eggs
- ¾ cup milk
- 1 ¼ cups all-purpose flour
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 4 tbsp butter
- ½ cup shredded cheddar cheese
- 8 breakfast sausages
- 8 slices bacon
- 1 tbsp chopped fresh chives optional
- olive oil
- extra kosher salt and pepper
Instructions
Preheat the oven to 425°F / 218° C. Place a large rimmed baking sheet in the oven while preheating. On a separate baking sheet arrange the cherry tomatoes. Drizzle with olive oil and season with kosher salt and pepper. Set tomatoes aside.
In a mixing bowl, combine the eggs and milk. Whisk together until well blended. Add the flour, ¾ tsp kosher salt, and ¼ tsp black pepper. Whisk together until almost smooth. A few small lumps are ok. Set aside. Shred the cheddar cheese and set aside.
Place an 11" cast iron skillet, or other large, oven-safe skillet, over medium heat. Do not let the skillet get too hot or the butter will burn. Add the butter and allow to melt. Pour the batter into the skillet and immediately sprinkle with the cheese.
Place the skillet on the baking sheet in the oven. Put the tomatoes in the oven as well. Do not open the oven for the first 15 minutes at least to prevent the Dutch baby from collapsing.
After 15 minutes check the tomatoes but do not leave the oven door open for a long time. They are done when they begin to burst. Continue to bake the Dutch baby for a total of 20 to 25 minutes until very puffed and well browned around the edges.
Meanwhile, heat another skillet over medium heat. Add a bit of olive oil and then add the sausages. Cook the sausages until they reach an internal temperature of 165°F / 74°C. Fry the bacon until desired doneness. Set the sausages and bacon aside until ready to serve.
When the Dutch baby well browned and cooked through, take out from the oven. The Dutch baby will deflate somewhat – this is normal. Arrange the tomatoes, sausages, and bacon over the Dutch baby. Garnish with the chopped chives. To serve, slice the Dutch baby into wedges and serve with the tomatoes, sausage, and bacon. Enjoy!
