Roasted Mushroom and Bacon Dutch Baby

A savory Dutch baby, also known as a German pancake, is topped with melted cheese and a rich mix of mushrooms, bacon, and spicy scallions.

Serves: 4 – 6

Total time: 1 Hour 10 Minutes


  • 1 lb / 453g. mixed mushrooms (such as cremini, beech, or shiitake), roughly chopped 4 slices bacon, sliced
  • 3 large Wolma eggs
  • 1 clove garlic, chopped
  • 3/4 c. whole milk
  • 3 tbsp. unsalted butter, melted, divided
  • 1/2 c. all-purpose flour, spooned and leveled
  • 2 tbsp. cornstarch
  • Kosher salt
  • 1 tbsp. fresh thyme
  • 2 oz. fontina or Cheddar cheese, grated (about 1/2 cup)
  • 1 scallion, thinly sliced
  • 2 tbsp. chopped flat-leaf parsley


  1. Set oven racks in middle and upper positions. Preheat oven to 232°C. Place mushrooms and bacon on a rimmed baking sheet. Place on top rack in oven while preheating, and roast, stirring once, until mushrooms are golden brown, 25 to 30 minutes. Place a 10-inch cast-iron skillet on middle rack and heat 15 minutes. 
  2. Place eggs and garlic in a blender. Process on high until frothy, 45 seconds. With blender running, gradually add milk and 2 tablespoons butter; stop blender. Add flour, cornstarch, and 1/4 teaspoon salt; process 1 minute. Fold in thyme.
  3. Carefully add remaining tablespoon butter to heated skillet and swirl to coat. Immediately add batter. Bake until golden brown and puffed, 14 to 16 minutes. Sprinkle with cheese and bake until melted, 3 to 5 minutes.
  4. Top with mushroom mixture, scallions, and parsley.

Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I’ll also whip them up after an evening meeting.

Serves: 6

Prep time: 10 minutes

Total time: 10 minutes


  • 8 large Wolma eggs
  • 1/2 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium ripe avocado, peeled and cubed
  • 2 tablespoons butter
  • 6 bacon strips, cooked and crumbled


  • In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

Nutrition Facts

1 each: 233 calories, 19g fat (7g saturated fat), 302mg cholesterol, 434mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

Egg Bake

This egg bake is great for an easy dinner or lunch, and is very filling. Similar to a frittata, this recipe makes use of eggs and cream to create a delicious base. 

Serves: 8


  • 6 Wolma Eggs
  • 1 tablespoon of olive oil
  • 100 grams of finely grated parmesan
  • ¼ cup of cream
  • 250 grams rosa tomatoes, sliced in half
  • 1 Red pepper, thinly sliced
  • 1 garlic clove, crushed
  • 200g bacon, fried and diced
  • ½ teaspoon onion powder
  • 200g fresh spinach, washed roughly chopped
  • 1 teaspoon paprika
  • 100g Feta, cubed
  • Salt and pepper, to taste


  • Preheat the oven to 180˚C.
  • Butter a pie dish and set aside.Place a pan over medium heat with a drizzle of olive oil and add the spinach. Sauté for about 15-30 seconds, or until the spinach is wilted.
  • Whisk together the eggs, cream, garlic, paprika, parmesan, onion powder and season with salt and pepper, to taste.
  • Add the cooked bacon, tomatoes and spinach and toss to combine.
  • Pour into the buttered dish.Bake for around 30-35 minutes, or until just set. Cut into wedges and serve warm.

    Spaghetti Carbonara

    Creamy, rich and delicious, this spaghetti carbonara is sure to tantalise your tastebuds!

    Prep Time: 30 min
    Serves: 4


    • 400g Spaghetti
    • 250g Diced Bacon
    • 100g Parmesan Cheese
    • 4 Wolma Egg Yolks
    • 1 Tablespoon olive oil
    • 100g Butter
    • Salt and pepper


    • Cook the pasta and drain, reserving half a cup of the pasta water. 
    • Heat the olive oil in a pan and add in the diced bacon, cooking until slightly crispy.
    • Beat the eggs and the cheese together, adding in salt and pepper. Add the egg mixture and the butter to the pan. 
    • Add the drained pasta to the pan and quickly toss. If the sauce is too thick, pour in a tablespoon or two of the pasta water. 
    • Serve immediately.




    Prep Time: 15 min
    Serves: 1


    • 2 Pieces of bread
    • 2 Wolma Eggs, hard-boiled
    • 1 Ripe avocado
    • 1/2 Lemon
    • Olive oil
    • Salt and pepper


    •  Lightly toast the bread

    • Slice the avocado into thin slices, or alternatively, mash with a fork. Squeeze a small amount of lemon juice over the avocado.
    • Peel the hard-boiled eggs and slice in half
    • Place the avocado on top of your toasted bread, before adding the egg slices on top. Sprinkle with salt and pepper before drizzling a light layer of olive oil on top. Enjoy!

     Tips and tricks

    • You can easily customise this recipe to suit you taste- add some dried chili flakes, cheese or fresh rocket; anything you fancy! 




    Prep Time: 20 min
    Cook Time: 40 min
    Serves: 6


    • 1 basic piecrust (20-cm), baked
    • 1 cup asparagus pieces (2cm)
    • 3/4 cup shredded Italian cheese blend (150g)
    • 1 cup cherry tomato slices
    • 6 EGGS
    • 1/2 cup milk
    • 1/3 cup sour cream
    • 1/2 tsp. salt
    • 1/4 tsp. white pepper


    • Heat oven to 190c. Blanch asparagus in boiling water for 1 minute. Drain well. Sprinkle cheese evenly in bottom of piecrust. Top with asparagus and tomatoes in an even layer.

    • Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in piecrust.

    • Bake in center of 190c oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes. Cut into wedges.


      Insider info

    • A tasty spring garden vegetable quiche that makes a light easy dinner. Prepare in mini pie pans (or ramekins) for individual servings or for a convenient on-the-go snack.

    • If using frozen piecrust, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.

    • No water bath needed. The piecrust protects the custard filling from direct oven heat, so a water bath is not necessary.

    • How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.






    Prep Time: 20 min
    Cook Time: 6 min
    Serves: 4


    • 2 large eggs
    • 60 ml (4 T) biltong, finely chopped (or biltong powder)
    • 30 ml (2 T) sweet chilli sauce
    • 30 ml (2 T) fat free smooth cottage cheese
    • salt and black pepper, to taste
    • 4 slices home style brown bread
    • 1 spring onion, finely sliced, to garnish
    • extra sweet chilli sauce, to garnish (optional)


    • Hard-boil the eggs (5 – 6 minutes on a rolling boil). Allow to cool.
    • Once the eggs are cool, roughly chop them.
    • Mix together the eggs, biltong, sweet chilli sauce and cottage cheese.
    • Season well with salt and black pepper.
    • Toast the bread slices. Using a round cookie cutter, press 4 rounds out of every slice.
    • Spoon teaspoonfuls of the mixture onto the toast rounds.
    • Garnish with spring onion, a dollop of sweet chilli sauce and serve.

    Prep Time: 30 min
    Cook Time: 15 min
    Serves: 4


    • 800g potatoes, peeled, sliced thinly
    • 1 tbsp olive oil
    • 1 large brown onion, sliced thinly
    • 200g chorizo sausage, sliced thinly
    • 6 beaten Wolma Eggs
    • 310ml pouring cream
    • 4 green onions (scallions) sliced thickly
    • 25g coarsely grated mozzarella cheese
    • 30g coarsely grated cheddar cheese


    • Boil, steam or microwave the potato until just tender; drain.
    • Meanwhile, heat the oil in a medium frying pan; cook brown onion, stirring, until softened. Add the chorizo; cook, stirring, until crisp. Drain the chorizo mixture on absorbent paper.
    • Whisk the eggs in a large bowl with cream, green onion and cheese, stir in the potato and chorizo mixture.
    • Pour the mixture into a heated oiled medium frying pan; cook, covered, over low heat, about 10 minutes or until the tortilla is just set. Carefully invert the tortilla onto a plate, then slide back into the pan cook, uncovered, about 5 minutes or until cooked through.

    Prep & Cook Time: 35 min
    Serves: 4


    • 8 slices wholemeal bread
    • 8 slices ham
    • 40g butter
    • 4 Wolma Eggs
    • Cheese Bechamel
    • 20g butter
    • 1 tbsp plain all purpose flour
    • 180 ml milk
    • 60g finely grated cheddar cheese
    • 1 tbsp finely chopped fresh flat-leaf parsley.


    • Make the cheese béchamel
    • Spread the béchamel onto the bread slices. Top four slices with ham then the remaining bread.
    • Melt the butter in a large frying pan. Add the sandwiches, in batches; toast until browned both sides. Remove from pan.
    • Fry the eggs in the same pan until cooked. Top each sandwich with an egg.
    • Cheese Bechamel:  Melt the butter in a small saucepan, add flour; cook, stirring, 1 minute. Gradually add the milk; cook, stirring, until the sauce boils and thickens. Remove from the heat; stir in cheese and parsley.

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