Ingredients
- 1 teaspoon olive oil
- 50 g smoked diced bacon
- 75 g cremini or king oyster mushrooms, sliced
- A pinch of cayenne
- 100 g white spelt flour (Type 630)
- 4 large eggs, room temperature
- 150 ml whole milk
- 1 1/2 teaspoons grainy Dijon mustard
- sea salt and freshly ground black pepper, to taste
- 3 tablespoons chopped chives, plus more for serving
- 65 g unsalted butter
- 50 g crumbled blue cheese
To serve (optional)
- Microgreens
- Chopped chives
- Chili flakes or sriracha chili sauce
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan-assisted).
- In a 22-24 cm cast-iron skillet, heat the oil over medium heat. Add the bacon and mushrooms. Cook just until the mushrooms are golden brown and bacon is crispy (about 5-7 minutes). Add a pinch of cayenne and stir to combine. Transfer to plate.
- In a large bowl, whisk together the eggs, milk, Dijon, chives, salt and pepper. Add the flour and whisk until just combined. Do not over mix! The batter will have a few lumps, which is fine.
- In the same skillet, melt the butter over medium to medium-high heat. Continue to cook until the butter smells nutty and turns brown (not burned - watch carefully!); about 5 minutes. Swirl the skillet so the butter also coats the sides of the pan.
- Gently pour the batter into the skillet, and scatter the bacon mushroom mixture over top in the center of the egg batter, leaving a 2,5 cm border to allow the batter to puff as it bakes.
- Transfer to the preheated oven and bake until the Dutch baby is puffed and golden, 18-20 minutes.
- Top the Dutch baby with the blue cheese while it's still warm. Sprinkle on the microgreens, extra chives and a pinch of chili flakes or a drizzle of sriracha. Slice and serve immediately. Enjoy!
Nutrition
Notes
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