Savory Dutch Baby

 

Dutch baby is my Sunday breakfast go to. It takes a few ingredients, it takes about 20 minutes in the oven which gives me time to heat and macerate some frozen fruits, and the hardest part is making sure we have a lemon.

I am a sweet person, but Big Spazz is a savory person, so this one is for him. This savory Dutch baby has crispy, crusty edges and gooey centers. He fried up some Hilo Bay Ken bacon (get it Bay Ken: bacon) and I serve this with a lemon wedge and Sriracha. This is a nice alternative when you do not want to do dessert for breakfast. The other plus is that the original recipe from Melissa Clark of NY Times Cooking is made for a 12" cast iron pan which means I did not have to adjust the ratios. I did decrease the oil (butter) and change the seasonings for the home pantry.

Ingredients:

• 1 c. plus 2 T. all-purpose flour
• 1/2 tsp. course sea salt (not as rock like as Hawaiian salt)
• 1/2 tsp. ground black pepper
• 8 large eggs
• 3/4 c. whole milk
• 2 T. Italian seasoning
• 4 -5 T. unsalted butter
• 3/4 c. grated Parmesan (not the dust, never the dust) (the original recipe also offers up Gruyère as an option, we just do not normally have access to that)
• Sriracha, for serving (optional)
• Lemon wedge for serving

Directions:

1. Heat oven to 425 degrees. In a large bowl, whisk together flour, salt, herb, and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. 
2. Melt the butter in the cast iron pan over the stove (medium-high heat). Let it cook until is starts to brown and smells nutty, about 5-7 minutes. Swirl skillet so the butter coats bottom of pan.
3. Pour batter into pan and scatter cheese over the top. Bake until puffed and golden, about 20 minutes. You want it to be brown, but still a little custard colored in center. Serve with sriracha and lemon.