Know what goes great together? The eggs and greens in this savory German pancake (Dutch baby).
Greens and eggs are a natural combo. Think hard boiled eggs atop a salad. Or kale in your favorite omelette. Or Swiss chard in a quiche. Or, this baked, puffy, almost-pancake topped with spinach, cheese and perfectly fried eggs.
This savory Spring Dutch Baby is filling enough that you won’t think of it as a vegetarian meal, versatile enough to use whatever greens you’re finding at your farmers market, and easy enough to pull together any night of the week. Win. Win. Win. Right?
There’s no special equipment required, and yet this meal will feel a bit fancy because it’s not your same-old, same-old. Go ahead, spin your eggs and greens in a different direction this week.
Savory Spring Dutch Baby
Recipe originally shared at ChristinaNifong.com here.
Yield: 3-4 main meals
7 large eggs, divided
2/3 cup whole milk
1/2 cup unbleached all-purpose flour
1/2 tsp. fine sea salt
1/2 tsp. freshly ground black pepper
4 Tbsp. butter, divided
2 ounces gruyere or extra sharp cheddar, sliced thinly
3 cups fresh spinach, with stems removed and coarsely chopped
1/2 tsp. ground paprika
Place 10-inch cast iron skillet in oven. Preheat to 425 F.
Combine 3 eggs, milk, flour, salt and pepper in a blender. Mix until frothy, about 1 minute.
Remove skillet from oven. Place 3 tablespoons of butter into hot pan and swirl it around until it melts. Add batter and place skillet back in oven. Bake until egg mixture is puffy and browned, about 20 minutes.
In the meantime, heat remaining tablespoon of butter in pan on stovetop over medium-high heat. Cook 4 eggs sunny-side up, about 2 minutes.
Once the baked pancake is done, remove from oven. Place slices of cheese evenly spread atop the Dutch baby. Top cheese with prepared spinach. Slide sunny-side-up eggs on top of spinach.
Place Dutch baby back in oven for 1-2 minutes to melt the cheese and wilt the spinach.
Top with a dash of paprika. Cut into quarters and serve.
BIO: Christina Nifong has penned features for newspapers in Boston, Raleigh, N.C., and Roanoke, Va. She’s worked in such far-flung places as Albania and Vienna, New York and Atlanta. She’s covered subjects from presidential races to poverty, from artists to chefs, and from hurricane survivors to breast cancer survivors. Today, Nifong writes freelance magazine articles and personal essays from her home office surrounded by the beautiful mountains of Southwest Virginia. Find out more here.
Looking for more recipes?
Try Christina's Irish soda bread