Categories: Breakfast

Ingredients

• 7 large eggs, divided
• 2/3 cup whole milk
• 1/4 cup all-purpose flour
• 1/4 cup whole-wheat pastry flour
• 1/2 tsp kosher salt
• 1/2 tsp black pepper, divided
• 3 tbsp. unsalted butter
• 2 tbsp. olive oil, divided
• 2 tsp lemon juice
• 2 1/2 cups baby arugula
• 1 oz. Parmesan, shaved

Directions

1. Place a 10-inch cast-iron skillet in the oven; preheat to 425.

2. Combine 3 eggs, milk, all-purpose flour, whole-wheat flour, salt and 1/4 tsp pepper in a blender; blend until frothy, about 1 minute.

3. Carefully remove the pan from the oven, add butter and swirl the pan until the butter is melted. Immediately add the batter. Bake until puffed and golden brown, about 20 minutes.

4. Meanwhile, heat 1 tbsp. oil in a large nonstick skillet over medium-high heat. Add the remaining 4 eggs and cook sunny-side up until the whites are just set, about 2 minutes.

5. Whisk the remaining 1 tbsp. oil and lemon juice in a medium bowl. Add arugula and toss to coat.

6. Serve the Dutch baby topped with the fried eggs, arugula, Parmesan and the remaining 1/4 tsp pepper.

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