Dutch Baby With Bacon And Runny Camembert Food

DUTCH BABY WITH BACON AND RUNNY CAMEMBERT

Steps:

• Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
• Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.
• Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.
• Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.

BACON CORNBREAD DUTCH BABY

Steps:

• For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
• Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
• When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
• For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
• Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.