Williams Sonoma is a liar. The seemingly reasonably priced Dutch Baby mix turns out to be nothing more than flour, a dash of cinnamon and a tough of nutmeg. Damn my attraction to package design! Dutch Babies are incredibly easy to make, and provide something a little different in the mornings!
1. Preheat a skillet pan in the oven at 400 degrees.
2. Whisk 2 eggs until frothy, and add 1/2 cup milk, 1/2 cup flour, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg.
3. Take out the skillet and coat generously with butter. Many recipes give measurements, but you can just hold a stick of butter and grease the skillet.
4. Bake at 425 degrees for approximately 10 minutes, or until puffed. It will de-puff shortly after removal from the oven.
5. Top with fruit or sugar mixed with lemon zest.
Here is an easy and bright way to wake up no matter how rushed your morning:
Ingredients (per serving)
2 eggs
8 grape tomatoes
Handful baby or regular arugula
Tarragon
Ground coriander seed
Butter for dish
Salt to taste
1 Basics: Butter an oven-safe dish generously (cold butter will do just fine) and crack two eggs. Heat the conventional or toaster oven to 375 degrees.
2 Herbs: Sprinkle tarragon and ground coriander seed onto the eggs, about 1/4 teaspoons total, as well as a light dash of salt.
3 Toppings: Slice each grape tomato in half and lay in the whites of the eggs in the dish. They will have a delightful sweet and sour taste when baked. Cover the eggs with unchopped baby arugula leaves or halved adult arugula leaves.
4 Cook: Bake for approximately 10 minutes, until the yolks achieve the runny-ness you desire. Enjoy!
