DUTCH BABY SALAD

A buttery, crisp + custardy dutch baby topped with a pile of lemony arugula, bacon + some jammy eggs. Whether its breakfast for dinner, lunch, brunch or actual breakfast, this meal is utter perfection + super easy to make. Your gonna love it!

INGREDIENTS – serves 2

Dutch baby:
3 eggs
1/2c milk
1/2c flour
1/4t salt
1/4t pepper
1/8t dried thyme
4T butter, melted + separated 2T/2T

3-4 eggs

1 lemon
3-4c arugula
3-4 slices of bacon, cooked
1/2 avocado, sliced
1/2 small shallot, sliced thin
Everything bagel seasoning

INSTRUCTIONS

Dutch baby: Preheat oven to 425°F with a 10″ iron skillet inside. Once preheated, let the empty skillet bake for 10 minutes to get it really hot. Meanwhile, add 3 eggs, milk, flour, salt, pepper, thyme + 2T melted butter to a blender, blend until smooth, set aside. Pour the remaining 2T melted butter in the center of the hot skillet then pour in the batter and immediately place in the oven. Bake for 15 minutes. Allow to cool for at least 5 minutes.

Bring a small pot of water to boil, gently lower eggs in with a slotted spoon. Top with a lid and lower the heat to medium. Set a timer for 6 minutes for a runny yolk or up to 10 minutes for hard boiled. Run under cold water until they are no longer hot then gently peel the shells off. (If you prefer poached eggs that would be really good here too!)

Toss the arugula in the juice of half of the lemon then arrange it on top of the dutch baby with the bacon, avocado + shallot. Garnish with everything bagel seasoning + an extra squeeze of lemon.

ENJOY!

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