Ingredients
Yields two 5-inch babies or one 12-inch baby
Two 6.5-inch Lodge cast iron skillets
or
One 12-in Lodge cast iron skillet
BATTER:
4 large eggs
3/4 cup whole milk
3 tablespoons Spicewalla Mustard and Tarragon Seasoning
1 teaspoon Spicewalla Black Pepper, Table Grind
1/2 teaspoon Spicewalla Sicilian Sea Salt
1/4 cup grated Gruyere
3/4 cup all-purpose flour
1 tablespoon unsalted butter
TOPPINGS:1/2 cup frisée
1/2 cup frisée
1/4 cup cherry tomatoes, halved
1 tablespoon olive oil
1 large egg
a few pieces of prosciutto
1 teaspoon lemon juice
pinch of Spicewalla Black Pepper
Preparation
- Preheat oven to 425ºF
- To make batter: Whisk eggs in a mixing bowl until frothy. Whisk in milk, Mustard & Tarragon blend, black pepper, and sea salt. Add the flour last and whisk to combine. Let batter sit for 20 minutes before baking.
- Place cast iron pan in the oven to preheat for about 10 minutes.
- Remove pan and add butter. Once the butter is melted and bubbling, immediately pour in the batter, sprinkle with Gruyere and place in the oven.
- Bake for about 20 minutes until puffy and golden brown on the edges.
- Remove pan from the oven.
- Fry an egg in olive oil to your preference.
- Place frisée in the center of the dutch baby, top with cherry tomatoes, prosciutto, and drizzle with lemon juice.
- Carefully lay the fried egg on top and sprinkle with a pinch of black pepper. Serve immediately.
