Description
Savory, cheesy and delish. Perfect for brunch, next holiday or weeknight dinner. It comes together in a jiffy too.
Ingredients
- 6 extra-large eggs, at room temp
- 1/2 cup (125 g) whole milk, warmed to 110° or so
- 1 teaspoon Diamond kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dijon mustard
- 3/4 (96g) all-purpose flour
- 1 tablespoon minced fresh thyme
- 3 tablespoons (20 g) minced chives, or scallions (about 1 scallion), plus more for garnish
- 1/2 cup (30 g) grated Parmesan
- 1/2 cup (60 g) grated sharp cheddar
- 3 tablespoons unsalted butter
Instructions
Place a 10″ cast iron skillet in the oven and preheat to 425°. Place a rimmed baking sheet in the skillet to catch any butter drips (that will smell your kitchen up and it’s just not nice). In a blender, add the eggs, milk, Dijon, salt, and pepper. Turn the blender to high for 20-30 seconds. Then add the flour, chives (or scallions), and thyme. Turn the blender on for 10 or so seconds to just combine. Don’t overmix. Let the batter rest while the oven heats up.
Once the oven is preheated, add the butter to the skillet and return it to the oven. Cook until it starts to brown and smells, about 1 to 2 minutes. Remove from the oven and swirl the skillet so that the butter coats the bottom and sides of the pan.
Pour batter into the hot skillet and sprinkle the cheeses over the top. Bake until puffed and golden, about 20-25 minutes. Sprinkle with more chives or scallions, and serve immediately.
Optional toppings: fried eggs, fry up some good Irish bacon (available at Moloney’s Irish Imports, and it’s really tasty stuff!), Canadian bacon, more cheese (yes, please), smoked salmon, fresh green salad with thinly sliced red onion, the list goes on.
Place a sheet pan under the skillet to catch drips of butter.
Notes
Note: Be sure to cover the handle of the skillet with a hot pad; nothing worse than grabbing a crazy hot pan right out of the oven.