Cheese and Herb Dutch Baby

Light and airy, this savoury Dutch baby is simply heavenly for brunch or lunch. The citrusy, herby salad over top makes the perfect partner.

20 mins prep time  •  25 mins cook time •  45 mins total

Serves 4

Entree

Ingredients:

Dutch Baby:

3 eggs

2/3 cup (150 mL) Organic Meadow Partly Skimmed 2% Milk

1/2 cup (125 mL) all-purpose flour

2 tbsp (30 mL) finely chopped fresh parsley

1 tbsp (15 mL) finely chopped fresh chives

1 tbsp (15 mL) finely chopped fresh thyme

1 clove garlic, minced

1/2 tsp (2 mL) paprika

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) black pepper

1/4 cup (60 mL) Organic Meadow Salted Butter

1 cup (250 mL) shredded Organic Meadow Medium Cheddar Cheese

Salad:

2 tbsp (30 mL) olive oil

1 tsp (5 mL) lemon zest

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) black pepper

1/4 red onion, thinly sliced

2 cups (500 mL) loosely packed arugula

2 cups (500 mL) loosely packed baby kale

1/4 cup (60 mL) Organic Meadow Regular Sour Cream

1 tbsp (15 mL) finely chopped fresh chives

Instructions:

1.  Dutch Baby: Preheat oven to 425°F (220°C).
2.  Heat 10-inch (25 cm) cast-iron skillet in oven for 10 minutes.
3.  Meanwhile, in blender, blend eggs, milk, flour, parsley, chives, thyme, garlic, paprika, salt and pepper until smooth.
4.  Add butter to hot skillet. Return skillet to oven for 30 to 60 seconds or until butter is melted. Working quickly, pour eggs mixture into skillet and sprinkle Cheddar over top. Return immediately to oven.
5.  Bake for 25 to 30 minutes or until pancake is puffed and golden.
6.  Salad: In large bowl, whisk together oil, lemon zest, lemon juice, Dijon, salt and pepper. Stir in red onion.
7.  Just before serving, toss in arugula and kale.
8.  Serve salad over Dutch baby with dollops of sour cream. Garnish with chives.

Tip: Substitute red onion with shallot if preferred.

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