I was reminded recently of a certain airy, eggy deliciousness called a Dutch baby or German pancake. When I realized it could be the start of a dinner that featured eggs and leafy greens, I knew this was the meal for this height-of-spring moment. I’ve made it several times lately — with arugula, kale, spinach — adding a variety of cheeses and tweaking the spices. My family is gobbling it up. Which means it’s time to share it with you….
Serves 3-4 main meals
For Dutch baby tips and ideas, head here.
- 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.