Brunch, Two Ways Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly oil six 6-ounce ramekins or grease a 9-inch baking dish and set aside.

Cook vegetables

Heat 2 tbs olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until translucent. Add the diced red bell pepper and continue to cook 4–5 minutes until softened. Add the baby spinach and cook 1–2 minutes just until wilted. Season vegetable mixture with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool slightly.

Assemble egg mixture

In a bowl, whisk 6 eggs with 3 tbs whole milk until just combined. Stir in the cooked vegetable mixture and 1 cup shredded cheddar, reserving a small handful for topping. Fold in 3 oz crumbled feta and 1 tbs sliced chives. Adjust seasoning with remaining 1/2 tsp salt, 3/4 tsp black pepper and 1 tsp smoked paprika (divide as you prefer).

Bake

Portion the mixture equally into the six prepared ramekins (or pour into the 9-inch dish). Top each ramekin with the reserved cheddar. Place ramekins on a baking sheet and bake for 15–18 minutes, until edges are set and centers are just firm (a toothpick in center should come out mostly clean). If using a single 9-inch dish, bake 20–25 minutes.

Finish and garnish

Remove from oven and let rest 3–5 minutes. Sprinkle with remaining 1 tbs fresh chives and an extra pinch of smoked paprika if desired. Serve warm with hot sauce or chopped bacon on the side.

Preheat and blend batter

Preheat oven to 425°F (220°C). In a blender (or using a whisk), combine 4 large eggs, 1 cup whole milk, 1 cup all-purpose flour, 2 tbs granulated sugar, 1 tsp vanilla extract and a pinch of salt. Blend 20–30 seconds until very smooth and slightly frothy. Let the batter rest 5–10 minutes while oven finishes heating.

Heat pan and add butter

Place a 10–12 inch ovenproof skillet (cast iron preferred) in the preheating oven for 5 minutes. Carefully remove the hot skillet with oven mitts, add 4 tbs unsalted butter and swirl to melt and coat the bottom and sides.

Bake the Dutch baby

Pour the rested batter into the hot, buttered skillet and immediately return to the oven. Bake 18–22 minutes until puffed, deeply golden at edges and set in the center. Do not open the oven during the first 12 minutes to ensure proper rise.

Finish and serve

Remove skillet and immediately dust the Dutch baby with 2 tbs confectioners' sugar and the lemon zest from 1 lemon. Scatter 2 cups fresh berries over the pancake and squeeze a little lemon juice from the quartered lemon over the top. Slice into 6 wedges and serve hot with maple syrup on the side.

Crispy bacon: If using bacon, cook 6 slices in a skillet over medium-high heat until crisp, drain on paper towels, chop and serve alongside the savory eggs or sprinkled over the Dutch baby for a sweet-savory contrast.

Maple syrup & hot sauce: Offer maple syrup for the Dutch baby and hot sauce for the baked eggs so guests can customize. Arrange both dishes on a large board or buffet for a party-style brunch.

Portioning tips: If you used a 9-inch dish for eggs, cut into 6 equal portions. Keep baked eggs warm in a low oven (200°F / 95°C) for up to 20 minutes while finishing the Dutch baby.