Cobb Salad Dutch Baby
With a fluffy, buttery pancake as its base, this quick and easy recipe is endlessly adaptable and customizable. Go with classic Cobb-inspired toppings like hard-boiled eggs, avocado, and tomato, or switch out the veggies for your local, seasonal produce. It’s a great recipe for getting kids hands-on in the kitchen, too!
Make This Recipe
Ingredients
¾ cup all-purpose flour
¾ cup whole milk
7 large Eggland’s Best eggs (at room temperature), divided
1 scallion, trimmed and sliced
4 to 6 fresh basil leaves
½ tsp kosher salt
4 tablespoons (½ stick) unsalted butter
1 ripe avocado, sliced
½ small red onion, thinly sliced
1 cup halved cherry tomatoes
1/4 cup crumbled blue cheese
Preparation
- Preheat the oven to 425˚ with a 10-inch cast iron (or other oven safe) skillet inside. Fill a medium pot with water and set it to boil on the stovetop.
- Combine the flour, milk, 4 of the eggs, scallion, basil and salt in a blender. Blend on low to combine all the ingredients, stopping to scrape down any flour that sticks to the sides. Then blend on high for about 30 seconds, until the herbs are puréed into the batter and the batter is frothy.
- Using oven mitts, remove the skillet from the oven and put the butter into the skillet. Return the skillet to the oven for a few seconds to just melt the butter. Remove the skillet from the oven, pour in the batter and cook until very puffed and golden brown, 16 to 19 minutes.
- Meanwhile, make the medium-boiled eggs: Lower the remaining 3 eggs into the boiling water on the stove and cook for 7 minutes. Remove with a slotted spoon and place the eggs in a bowl of ice water to cool. Peel and halve.
- When the Dutch baby is done remove it from the oven. When it deflates a bit, layer the boiled eggs, cherry tomatoes, avocado and red onion in strips over the pancake, like a cobb salad. Sprinkle the top with blue cheese and serve in wedges
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 461 |
| Fat | 32.6g |
| Saturated Fat | 13.6g |
| Cholesterol | 348mg |
| Sodium | 620mg |
| Carbohydrates | 26.5g |
| Dietary Fiber | 4.7g |
| Protein | 17.8g |