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