CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Chef John's Bacon and Asparagus Dutch Baby image

I'm seeing lots of savory, non-breakfast versions of Dutch Babies on menus lately, so I thought I'd try it with this amazing bacon and asparagus version. The best pan to use is a 12-inch cast iron skillet.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

3 large eggs
⅔ cup milk
½ cup finely grated Parmigiano-Reggiano cheese (not packed)
½ cup packed all-purpose flour
1 teaspoon lemon zest
¾ teaspoon kosher salt
Freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon olive oil
6 strips bacon, cut into 1/2-inch pieces
1 cup trimmed fresh asparagus, cut into 1/4-inch pieces

Steps:

Preheat oven to 475 degrees F (245 degrees C).
Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
Pour batter into pan in a circular motion.
Bake in preheated oven until browned and puffed, 12 to 13 minutes.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 16.3 g, Cholesterol 167 mg, Fat 16.8 g, Fiber 1.2 g, Protein 17.5 g, SaturatedFat 5.8 g, Sodium 906.7 mg, Sugar 3 g