Spring Celebrations

Savory Spring Dutch Baby This savory spring Dutch baby is a fun and flavorful alternative to the usual breakfast and brunch fare. Fresh herbs, leeks and asparagus are the perfect way to showcase the season’s offerings, so whip up a batch this weekend!

3 Eggs ¾ cup Milk ¼ cup melted Butter + 1 Tbsp cold or room temperature Butter ¾ cup Bob’s Red Mill ® Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour

1 Tbsp minced Parsley 1 Tbsp minced Tarragon ½ tsp Lemon Zest ½ tsp Salt, plus more to taste ½ tsp freshly ground Black Pepper, plus more to taste

2 large Leeks, cleaned well ¼ cup Butter or Coconut Oil 1 bunch Asparagus (about 2 lbs) 2 Tbsp Olive Oil 1–2 Fried Eggs to serve

Preheat oven to 425°F. Once oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes. While pan heats, whisk eggs in a large bowl until very light and fluffy. Add milk, melted butter, flour, herbs, zest, salt and pepper, and gently whisk until smooth. Carefully remove hot cast iron pan from oven and place remaining 1 tablespoon butter in the pan to melt. Once foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, 20–25 minutes. Meanwhile, slice leeks into ¼ -inch thick rounds, white and light green parts only. In a large sauté pan, melt butter over medium heat. Add leeks and salt to taste and cook, stirring occasionally, until soft. Line a sheet tray with parchment paper. Toss asparagus with oil, salt and pepper to taste; spread in an even layer on prepared sheet tray. Roast in 425°F oven, stirring once, until soft and beginning to brown at the tips, 10–15 minutes. Carefully remove the Dutch baby from the oven and decorate with sautéed leeks, roasted asparagus and fried eggs to serve. Makes 2–3 servings.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS