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Dutch Baby with Angel Sweet® Salad

Serves

6Dutch Baby with Angel Sweet® SaladServes 6

Prep Mins

1010 Mins 30 Mins 40 Mins

Total Mins

30

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Ingredients

  • 4 Tbsp. unsalted butter, melted + extra for greasing the pan
  • 4 eggs, room temperature
  • 2/3 cup milk
  • 2/3 cup all-purpose flour
  • ½ tsp. salt
  • ½ cup fresh herbs (chives, thyme, basil, dill, etc.)
  • 1 pkg. Angel Sweet tomatoes, halved
  • 1 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • salt, to taste
  • black pepper, to taste
  • ¼ cup goat cheese, softened
  • ½ cup cooked bacon, crumbled
  • 1 cup arugula

Directions

  • Preheat oven to 450F. Grease a 10” cast iron skillet with butter. Place the skillet in the centre of the oven for 5 minutes.
  • In a blender or with a hand mixer, combine the eggs, milk, flour and melted butter. Blend until the batter is smooth and there are no clumps of flour.
  • Carefully, remove the skillet from the oven and pour the batter into the skillet. Working quickly, sprinkle the batter with chopped herbs. Place the skillet back in the oven and bake for 20-25 minutes or until the Dutch Baby is puffed and brown on top. Do not open the oven during the first 15 minutes of cooking.
  • Meanwhile, toss the Angel Sweet tomatoes with oil, vinegar, salt and pepper, set aside.
  • Remove the Dutch Baby from the oven and top with goat cheese and bacon.
  • Garnish with fresh arugula and Angel Sweet tomato salad.

 

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