Savory Dutch Baby with Smoked Salmon
A Dutch baby is a fantastic breakfast or brunch recipe. Simple ingredients like milk, eggs and flour combine to create an amazing soufflé like dish that serves a crowd. This savory version is topped with smoked salmon and a crisp arugula salad. Perfect for brunch or a light dinner.
Savory Dutch Baby with Smoked Salmon
Servings: 4 | Cook Time: 15 Minutes | Total Time: 20 Minutes
Ingredients
2 tablespoons extra-virgin olive oil, divided
½ cup plus 2 tablespoons all-purpose flour
½ teaspoon kosher salt
2 large eggs
½ cup skim milk
Equipment:
9-inch non-stick metal pie pan
How to Make It
Adjust Couture oven rack to lowest position and heat oven to 450 degrees. Brush surface of 9-inch metal pie pan with 1 tablespoon oil. Place pan on rack and heat until oil is shimmering, 3 to 5 minutes.
Meanwhile, combine flour and salt in medium bowl. Whisk eggs in separate bowl until frothy, then whisk in milk and remaining 1 tablespoon oil until incorporated. Whisk half of egg mixture into flour mixture until no lumps remain, then slowly whisk in remaining egg mixture until smooth.
Working quickly, remove preheated pan from oven and pour batter into pan. Return pan to oven and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), 12 to 15 minutes.
Toss arugula with oil and lemon juice and season with salt and pepper to taste. Transfer Dutch baby to a serving board and top with arugula mixture, followed by salmon, goat cheese, capers and sliced shallots. Drizzle with extra oil and fresh lemon juice. Slice into wedges and serve immediately.
This recipe was created especially for the Café Couture Oven with Air Fry