Reuben Dutch Baby
Easy, impressive brunch dish for Reuben lovers, pancake lovers, egg lovers alike. Original recipe from here
Note to myself for next time: Try 4 oz of pastrami and add caraway seeds or serve toasted rye bread on the side.
Ingredients
4 large eggs
½ cup milk, room temperature
1 teaspoon Dijon mustard, plus more for serving
½ cup all-purpose flour
Kosher salt
4 ounces coarsely grated Swiss cheese (preferably Jarlsberg), divided
½ teaspoon freshly ground black pepper, plus more
2 tablespoons unsalted butter
8 ounces thinly sliced pastrami, divided
Sauerkraut (for serving)
What To do
Note: The key to getting a big, light, puffy rise is to make sure the flour is thoroughly incorporated into the egg mixture. Whisk your arm off until zero, absolutely zero, clumps remain.
Place a 10" cast-iron skillet in oven; preheat to 425°. Whisk eggs, milk, and 1 tsp. mustard in a medium bowl until smooth. Whisking constantly, gradually add flour, whisking until smooth; season with salt. Stir in half of cheese and ½ tsp. pepper.
Carefully remove preheated skillet from oven and add butter; swirl skillet to coat. Drape half of pastrami into skillet (it’s okay if it bends and folds over itself); season with salt and pepper. Pour egg mixture over. Return skillet to oven and bake until Dutch baby is puffed and golden brown, 12–15 minutes.
Remove skillet from oven and heat broiler. Drape remaining pastrami over Dutch baby; top with remaining 2 oz. cheese. Broil until cheese is melted, about 3 minutes.
Top with sauerkraut and mustard before serving.
