Savory Dutch Baby With Boursin and Peas
A savory, puffy Dutch baby, complemented by creamy herb-garlic cheese and buttery, herby English peas, makes an ideal brunch centerpiece.
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Instructions
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Preheat oven to 450 F with a 9-inch cast-iron skillet inside.
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Blend eggs, milk, flour, 2 tablespoons melted butter, salt, and pepper until smooth.
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Carefully remove the hot skillet, add the remaining 2 tablespoons butter, and swirl to coat.
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Pour in batter, sprinkle with parsley and scallions, then bake for 20-25 minutes until puffed and browned.
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While the Dutch baby bakes, melt butter and olive oil in a separate skillet over medium-high heat. Sauté peas, garlic, and scallions for 1-2 minutes until fragrant.
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Add about 1/2 cup water to barely cover the peas. Cook for 5 minutes until tender and water evaporates.
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Stir in parsley, salt, pepper, and lemon zest. Set aside.
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Remove Dutch baby from oven, then top with creamy herb-garlic cheese and cooked peas.
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Garnish with additional parsley and pea shoots if desired, then serve immediately.