Photo by Adobe Stock | Alessandro Biascioli
Whether you opt for poached eggs with tzatziki or a classic Dutch baby (or both!), you can’t go wrong with these two brunch recipes.
Got house guests? Treat them to these two beyond-the-ordinary recipes from The Tavern at Rivertown Lodge, one of our favorite brunch spots (Hudson; rivertownlodge.com). Start the day on a sweet note with their simple but impressive-looking Dutch baby, or if you prefer something savory, serve up poached eggs topped with homemade tzatziki and a side salad.

Photo courtesy of the Tavern at Rivertown Lodge
POACHED EGGS WITH TZATZIKI
Yields 6 servings
Ingredients:
- 12 eggs
- Mixed salad greens
- Red wine vinegar
- Extra-virgin olive oil
- Ají Amarillo Tzatziki
For the Ají Amarillo Tzatziki:
- 4 cups full-fat Greek yogurt
- 1 cup cucumber, shredded
- ½ cup mint, chopped
- 2 lemons, juiced
- 2 tablespoons salt
- ½ cup Ají Amarillo paste (find this pepper paste on Amazon, $7.99)
- ½ cup water
- smoked paprika
Preparation:
- Poach eggs for 3 minutes.
- Make red wine viniagrette by combining one cup olive oil and ½ cup vinegar.
- Place a serving of greens into 6 shallow bowls and dress with 2–4 tablespoons of viniagrette.
- Plate 2 poached eggs beside each serving of greens and sprinkle smoked paprika on top. Spoon the tzatziki over the eggs. (Save extra tzatziki to use as a dip with fresh pita or chips). Serve immediately.

Photo courtesy of the Tavern at Rivertown Lodge
DUTCH BABY
Yields 8 pancakes
Ingredients:
- 6 eggs
- ¼ cup flour
- ¼ cup whole milk
- ½ tablespoon sugar
- ½ tablespoon salt
- A stick of unsalted butter
- 15 oz. container of ricotta
- Pure maple syrup
- Powdered sugar
Preparation:
- Preheat oven to 500°.
- Place eggs, flour, milk, sugar, and salt in a blender and blend on low until smooth but not foamy.
- In a 10-inch, non-stick pan, melt 1 tablespoon of butter until bubbling, and swirl to coat the pan.
- Ladle about 3/4 cup of batter into the pan and slowly swirl it around, including the sides the pan.
- Put pan in the oven for 6 minutes, or until the Dutch Baby has risen and is golden brown.
- Carefully move Dutch Baby from pan to platter and keep warm. Repeat steps 3–6 until you’ve baked desired number. To plate: Add a dollop of whipped ricotta in the center, sprinkle and powdered sugar and serve with maple syrup.