Dutch Baby is a custardy pancake that can be made either sweet or savory. This savory version is perfect for your St. Paddy’s Day brunch. To create this Rueben Dutch Baby use slices of pastrami (or leftover corned beef), Jarlsburg cheese, eggs, milk and dijon. Eggs, milk dijon and flour are combined in your blender and poured over a few slices of pastrami topped with Jarlsberg cheese, then baked in your iron skillet for 12 minutes until puffy and golden brown. The last few minutes are under the broiler with more pastrami and cheese and brunch in 20 minutes. Serve with a Guinness Bloody Mary.
Additional St. Paddy Day ideas. Mini Guinness Milk Shakes, The Rueben, Corned Beef Grilled Cheese with Guinness Caramelized Onions, St. Paddy’s Day Stuffed Potatoes and corned beef and cabbage egg rolls.
Dutch Baby
4 Servings
4 large eggs, room temperature
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, mustard or horseradish for serving/optional
Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat while you preparing your toppings, about 15 minutes.
Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk. Add mustard blend for a few seconds. Add flour, salt and then stir in 1/2 the cheese. Add 1/2 tsp pepper.
Carefully remove preheated skillet from oven and add butter; swirl skillet to coat. Drape half of pastrami into skillet; season with salt and pepper. Pour the egg batter over the pastrami. Return skillet to oven and bake until Dutch baby is puffed and slightly 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.
Serve with sauerkraut, mustard and or horseradish.
Slightly Adapted from: Bon Appetit
