Description
Spicy Mexican-style Dutch Baby delights with its fusion of crispy pancake and zesty toppings. Hearty beans, runny eggs, and bold spices create a breakfast sensation you’ll crave morning after morning.
Ingredients
Scale
Protein and Dairy:
- 2 eggs
- 50 grams (3.5 ounces) Jack cheese, grated
- 120 grams (6.3 ounces) milk
- 2 fried eggs
Main Ingredients:
- 60 grams (3/4 cup) plain flour
- 1 can black beans, drained & rinsed
- 2 ripe tomatoes, diced
- 1 banana shallot, diced
- 20 grams (6 tablespoons) butter
- 2 teaspoons olive oil
- 70 milliliters chicken stock or water
Herbs, Spices, and Seasonings:
- 1/4 teaspoon salt
- 1/4 teaspoon sea salt
- 1 teaspoon cumin
- 1 garlic clove, minced
- 5 grams fresh coriander (cilantro), chopped
- 1 gram fresh coriander (cilantro), chopped
- 2 tablespoons lime juice
- 1/2 teaspoon lime juice
- Ground black pepper
- Hot sauce
- Salsa
- Avocado slices
- Extra Jack cheese, grated
- 1/2 medium onion, finely diced
Instructions
- Heat the oven to a scorching 230°C (450°F), preparing for a culinary transformation.
- Blend eggs, flour, milk, and salt until the mixture becomes silky smooth and beautifully aerated, allowing it to rest at ambient temperature while the oven reaches its peak heat.
- Position an oven-safe skillet inside the oven for precisely 10 minutes, ensuring a searing hot cooking surface.
- Create a flavor-packed topping by combining fresh coriander, aromatic garlic, grated cheese, and a delicate salt sprinkle in a mixing bowl.
- Extract the blazing hot pan, swiftly introduce butter, and allow it to melt completely before pouring the ethereal batter.
- Generously scatter the herb-cheese mixture across the surface and bake for 15 uninterrupted minutes, maintaining the oven’s sealed environment.
- Simultaneously, craft the refried beans: caramelize onions in olive oil until translucent, introduce cumin, incorporate beans and stock, simmer covered for 5 minutes, then vigorously mash while seasoning with lime juice, salt, and pepper.
- Assemble the vibrant Pico de Gallo by thoroughly combining all its fresh ingredients.
- Once the Dutch Baby emerges golden and magnificently puffed, artfully layer with refried beans, sunny-side-up eggs, warmed salsa, crisp Pico de Gallo, creamy avocado slices, and an additional cheese sprinkle. Enhance with hot sauce and freshly ground black pepper to elevate the flavor profile.
Notes
- Ensure the blender creates a smooth, airy batter by blending ingredients thoroughly to achieve the signature puffy texture of a Dutch Baby.
- Let the batter rest at room temperature to help it rise evenly and create a lighter, more delicate pancake.
- Use a cast-iron skillet or heavy oven-safe pan to distribute heat consistently and create crispy, golden edges.
- Customize the dish for different diets by substituting flour with gluten-free alternatives or using plant-based milk and cheese for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 200mg