Coogirl Candy Breakfast Savory Dutch Baby with Herbed Ricotta and Charred Scallions

Coogirl Candy Breakfast Savory Dutch Baby with Herbed Ricotta and Charred Scallions

A showstopping, oven-baked savory Dutch baby that balances fluffy custardy edges with sweet-heat pockets from Coogirl Candy. Topped with cool herbed ricotta, charred scallions, and a drizzle of the jam for a vibrant breakfast or brunch centerpiece that looks as good as it tastes.

Ingredients

• 3 large eggs, room temperature
• 3/4 cup whole milk
• 3/4 cup all-purpose flour, sifted
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1/2 cup ricotta cheese
• 1 tablespoon plain Greek yogurt
• 1 teaspoon lemon zest
• 2 teaspoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 6 scallions, trimmed and halved lengthwise
• 1/3 cup Coogirl Candy (reserve 1 tablespoon for garnish) (Coogirl Candy product page)
• 1 small avocado, thinly sliced (optional)
• Flaky sea salt, for finishing
• Freshly ground black pepper, to finish

Equipment

• 10 to 12-inch cast iron skillet or ovenproof skillet
• Blender or whisk and mixing bowl

Instructions

1. Preheat oven to 425 degrees F. Place the cast iron skillet in the oven while it heats so it gets smoking hot.
2. Make the batter: In a blender combine eggs, milk, flour, salt, and pepper. Blend until smooth and slightly frothy, about 30 seconds. If you don’t have a blender, whisk vigorously in a bowl until lump-free. Let the batter rest while the oven finishes heating, at least 10 minutes.
3. Prepare the herbed ricotta: In a small bowl stir together ricotta, Greek yogurt, lemon zest, chives, parsley, and a pinch of salt and pepper. Taste and adjust lemon or salt as needed. Cover and chill until ready to use.
4. Char the scallions: Heat a grill pan or another small skillet over medium-high heat. Brush scallions lightly with oil and sear cut-side down until nicely charred and softened, about 2 to 3 minutes per side. Set aside.
5. Heat butter in skillet: Carefully remove the preheated cast iron skillet from the oven using oven mitts. Add the butter and swirl quickly so it melts and coats the bottom and sides.
6. Pour and bake: Immediately pour the rested batter into the hot skillet and return to the oven. Bake until puffed and golden at the edges and set in the center, 18 to 22 minutes. Do not open the oven during baking or the Dutch baby may deflate.
7. Finish the scallions with Coogirl Candy: While the Dutch baby bakes, place the charred scallions on a plate. Spoon 1/3 cup Coogirl Candy into a small saucepan and warm very briefly over low heat just to thin it slightly, about 30 seconds. Drizzle about 1 tablespoon of the warmed Coogirl Candy over the scallions and toss gently to coat. Reserve about 1 tablespoon Coogirl Candy for garnish.
8. Assemble: Remove the Dutch baby from the oven. It will be dramatically puffed; that is expected. Dollop the herbed ricotta across the center, arrange the Coogirl-coated scallions on top, and fan optional avocado slices at one side for creaminess.
9. Garnish and serve: Drizzle the reserved 1 tablespoon Coogirl Candy in a thin line across the Dutch baby for bright sweet-heat accents. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately while puffed, slicing into wedges at the table.

Creative Use of Coogirl Candy

Instead of mixing the jam into the batter, the recipe uses Coogirl Candy two ways: gently warmed to glaze and caramelize charred scallions for savory-sweet bites, and a final drizzle across the finished Dutch baby to create concentrated pockets of spicy-sweet flavor that contrast the cool herbed ricotta.

Notes

• Make-ahead tip: Prepare the herbed ricotta and char the scallions earlier in the morning. Rewarm the charred scallions briefly with Coogirl Candy before serving.
• Vegetarian: This recipe is vegetarian as written. For a heartier brunch, serve each wedge with a fried or poached egg on top.
• Presentation: The dramatic puff and russet edges make for a beautiful centerpiece. Keep the plate edges clean and use the jam drizzle sparingly for contrast.