Prepd Skillet Recipes
Servings:
4
This Dutch baby is great for breakfast; sub out pastrami for roasted veggies to make this recipe vegetarian.
Ingredients
- 4 large eggs
- ½ cup milk, room temperature
- 1 teaspoon Dijon mustard, plus more for serving
- ½ cup all-purpose flour
- Kosher salt
- 4 ounces coarsely grated Swiss cheese (preferably Jarlsberg), divided
- ½ teaspoon freshly ground black pepper, plus more
- 2 tablespoons unsalted butter
- 8 ounces thinly sliced pastrami, divided
- Sauerkraut (for serving)
Instructions
- Real Talk: The key to getting a big, light, puffy rise is to make sure the flour is thoroughly incorporated into the egg mixture. Whisk your arm off until zero, absolutely zero, clumps remain.
- Place a 10" cast-iron skillet in oven; preheat to 425°. Whisk eggs, milk, and 1 tsp. mustard in a medium bowl until smooth. Whisking constantly, gradually add flour, whisking until smooth; season with salt. Stir in half of cheese and ½ tsp. pepper.
- Carefully remove preheated skillet from oven and add butter; swirl skillet to coat. Drape half of pastrami into skillet (it’s okay if it bends and folds over itself); season with salt and pepper. Pour egg mixture over. Return skillet to oven and bake until Dutch baby is puffed and golden brown, 12–15 minutes.
- Remove skillet from oven and heat broiler (do not fear the broiler). Drape remaining pastrami over Dutch baby; top with remaining 2 oz. cheese. Broil until cheese is melted, about 3 minutes.
Top with sauerkraut and mustard before serving.
Tips
Recipe by Rick Martinez/Bon Appétit. Photos by Alex Lau.
