Ingredients
| strips of bacon |
4
|
| pure maple syrup |
1 tbsp.
|
| whole milk |
3/4 cup
|
| unsalted butter, melted and cooled, divided |
3 tbsp.
|
| all purpose flour |
1/2 cup
|
| cornstarch |
2 tbsp.
|
| shredded smoked cheddar cheese, plus more for topping |
1/2 cup
|
| chopped fresh chives |
2 tsp.
|
| chopped fresh sage |
1 tsp.
|
| fine sea salt |
1/2 tsp.
|
| freshly ground black pepper |
1/4 tsp.
|
Directions
- PREHEAT oven to 400F. ARRANGE 2 oven racks in the bottom and center of oven. PLACE a 10” cast iron skillet in oven on the bottom rack to preheat.
- ARRANGE bacon in a single layer on a parchment-lined rimmed baking sheet. BAKE in the center of oven for 15 minutes. REMOVE from oven and brush with maple syrup. BAKE for 5-10 more minutes until brown. SET ASIDE. INCREASE oven temperature to 450F.
- In a blender, BLEND eggs on high speed for one minute. With blender running, gradually ADD milk, followed by 2 tablespoons of melted butter. ADD flour and cornstarch. BLEND until just combined. PULSE in cheese, chives, sage, salt, and pepper.
- REMOVE skillet from oven and COAT with remaining 1 tablespoon melted butter. Quickly POUR batter into skillet and RETURN to middle rack of oven. BAKE for 20-25 minutes until puffed and golden brown. Dutch baby will deflate as soon as it comes out of the oven.
- While Dutch baby bakes, FRY the eggs. HEAT olive oil in a small skillet over medium-low heat. CRACK eggs into oil and COOK, undisturbed, until yolk and whites are set and edges are golden brown, about 5 minutes.
- TOP Dutch baby with fried eggs, maple bacon, and more herbs and cheese, if desired.