Smoked Cheddar Dutch Baby with Maple Bacon and Fried Eggs

Directions

1. Preheat oven to 400F. Arrange 2 oven racks in the bottom and center of oven. Place a 10” cast iron skillet in oven on bottom rack to preheat.

2. Arrange bacon in a single layer on a parchment-lined rimmed baking sheet. Bake in center of oven for 15 minutes. Remove from oven and brush with maple syrup. Bake for 5-10 more minutes until brown. Set aside. Increase oven temperature to 450F.

3. In a blender, blend 3 eggs on high speed for one minute. With blender running, gradually add milk, followed by 2 tablespoons melted butter. Add flour and cornstarch. Blend until just combined. Pulse in cheese, chives, sage, salt and pepper.

4. Remove skillet from oven and coat with remaining 1 tablespoon melted butter. Quickly pour batter into skillet and return to middle rack of oven. Bake for 20-25 minutes until puffed and golden brown. Dutch baby will deflate as soon as it comes out of the oven.

5. While Dutch baby bakes, fry the eggs. Heat olive oil in a small skillet over medium-low heat. Crack eggs into oil and cook, undisturbed, until yolk and whites are set and edges are golden brown, about 5 minutes.

6. Top Dutch baby with fried eggs, maple bacon and more herbs and cheese, if desired.

Ingredients

• 4 strips of bacon
• 1 tbsp. pure maple syrup
• 5 eggs (3 for pancake and 2 to fry for topping)
• 3/4 cup whole milk
• 3 tbsp. unsalted butter, melted and cooled, divided
• 1/2 cup all purpose flour
• 2 tbsp. cornstarch
• 1/2 cup shredded smoked cheddar cheese, plus more for topping
• 2 tsp. chopped fresh chives
• 1 tsp. chopped fresh sage
• 1/2 tsp. fine sea salt
• 1/4 tsp. freshly ground black pepper