Savory Dutch Baby with Spinach, Gruyère & Soft Eggs

Named from a twist on "Deutsch," the Dutch baby is a German-style pancake that puffs dramatically in a hot skillet. This savory version rises around wilted spinach, nutty Gruyère, and soft-cooked eggs.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 380 cal
• 20g protein
• 22g carbs
• 24g fat
• 2g fiber

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Ingredients

• 5, divided large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 3/4 tsp, divided kosher salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves
• 3 Tbsp unsalted butter
• 3 cups packed baby spinach
• 1, minced garlic clove
• 3/4 cup shredded Gruyère cheese
• 2 Tbsp chopped chives
• for serving lemon wedges

Instructions

1. 1Place a 10- or 12-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F. The pan must be screaming hot for maximum puff.
2. 2In a blender combine 3 of the eggs, the milk, flour, salt, pepper, and thyme. Blend on high 20–30 seconds until completely smooth and slightly frothy. Let the batter rest 5 minutes.
3. 3Carefully remove the hot skillet (use thick oven mitts). Add butter and swirl until melted and foaming. Immediately pour the batter into the center of the pan.
4. 4Return the skillet to the oven and bake 18–22 minutes without opening the door. The Dutch baby will rise dramatically, turn deep golden brown at the edges, and look set in the center.
5. 5Meanwhile, melt the remaining butter in a small nonstick skillet over medium heat. Add the spinach and garlic, season with salt, and cook 1–2 minutes just until wilted. Set aside.
6. 6In the same small skillet, fry or soft-scramble the remaining eggs to your preferred doneness (sunny-side up or soft scramble works best), seasoning lightly with salt.
7. 7When the Dutch baby is done, remove it from the oven—it will deflate slightly, which is normal. Immediately scatter the shredded Gruyère over the hot surface so it melts, then top with the wilted spinach and the cooked eggs.
8. 8Sprinkle with chives, cut into four wedges, and serve straight from the skillet with lemon wedges for squeezing. Eat while the edges are still crisp and the cheese is gooey.