That looks so good! Recipe?
Basic Dutch Baby Recipe:
4 eggs
1/2 c. AP flour
1/2 c. milk (I use 2%)
Pinch of salt
Whisk together and chill for an hour before baking. Preheat oven to 425 with a 10" cast iron skillet inside. When oven and pan are hot, melt (on stove or in oven) 2 T. unsalted butter in the pan. Pour in the cold egg mixture. Add any toppings. Bake 23-25 minutes 'til puffy and golden.
To this one I whisked into the eggs just before baking:
1 T. chopped fresh chive
1 T. chopped fresh thyme
A couple of grinds of black pepper.
And then sprinkled with about 6 T. of grated parm before baking.
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Thank you so much. I’ve never made one because I’m not big on sweets, so a savory one may be my first!
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I love the savory versions.
Bacon, chive and gruyere is another favorite.
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This was yesterday’s breakfast (closer to brunch, really) - Kohlrabi, asparagus, and ramps, with bacon, sourdough croutons, and a fried egg
The root part of the Kohlrabi was trimmed, cubed, and roasted with olive oil. The leaves were braised with Nueske’s bacon. The asparagus was very thin, so it and the ramps were added to the kohlrabi leaves in the last few minutes of cooking. Meanwhile, I had a heel of homemade sourdough to use up, so I cubed it and put in on its own sheet during the last 6-7 minutes that the kohlrabi root was roasting and toasted that up. Then everything was plated up and topped with an olive oil fried egg.
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Breakfast of champions with lighter appetites.
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BF enjoyed yesterday’s brunch, so I made something similar today - a ragout of spring vegetables (asparagus, fiddleheads, and ramps) flavored with a little bacon and reconstituted dried porcini mushrooms. Served over cheddar grits and topped with another olive oil fried egg.
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Is that Deal Casino?
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Correct
Aha! Haven’t lived on the Jersey shore in almost 40 years, and yet I still recognize it.
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Scallion scrambled eggs, with cream scones and jam from home-grown blueberries.
I don’t follow any of the recommendations for making scrambled eggs, just make them as we like them: big curds with extra egg whites added.
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When life gives you leftover RT Rotisserie and a fresh baguette, you have a chicken sandwich situation on your hands.
With butter, a touch of dijon, and RT’s “chimichurri”:
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