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Savory Dutch Baby with Egg & Fresh Pico de Gallo

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A golden puffed oven pancake with crispy edges and a custardy center, topped with a sunny-side-up egg and a fresh, zesty pico de gallo—perfect for a savory brunch.

Ingredients

Scale
  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ cup whole milk
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 egg (sunny-side-up or fried, for topping)
  • Freshly ground black pepper
  • ¼ cup shredded Parmesan (optional)
  • 1 cup cherry tomatoes, quartered
  • ½ small white onion, finely diced
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon lime juice
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C) and place a 6-inch cast iron skillet inside to heat.
  2. In a blender, combine 3 eggs, flour, milk, and salt. Blend until smooth, then let the batter rest for 10 minutes.
  3. Carefully remove the hot skillet from the oven, add butter, and swirl until melted.
  4. Pour the batter into the skillet and return to oven. Bake for 18–20 minutes, or until puffed and golden brown.
  5. Meanwhile, prepare the pico de gallo by mixing cherry tomatoes, onion, cilantro, lime juice, salt, and pepper in a bowl. Let it marinate.
  6. Fry or cook the remaining egg sunny-side-up or to preference. Set aside.
  7. Remove the Dutch baby from the oven when puffed and golden. Top with the fried egg, spoonfuls of pico de gallo, cracked black pepper, and Parmesan if using.
  8. Serve immediately while the Dutch baby is still warm and crisp.

Notes

  • Letting the batter rest helps improve the texture and puffiness of the Dutch baby.
  • For extra flavor, you can add herbs like chives or thyme to the batter.
  • Use a very hot skillet to ensure the Dutch baby rises properly.

Nutrition

Keywords: savory dutch baby, oven pancake, brunch, egg, pico de gallo, cast iron, vegetarian

Find it online: https://epicrecipebox.com/savory-dutch-baby-with-egg-fresh-pico-de-gallo/