Mini Huevos Rancheros Dutch Babies

Ingredients

• 2 eggs (For the Dutch baby batter; additional fried eggs are listed for serving, amount not specified.)
• 120 g milk
• 60 g plain flour
• 0.25 tsp salt (For the batter.)
• 20 g butter
• 1 g fresh coriander (Cilantro; finely chopped for the Dutch baby.)
• 1 clove garlic (Minced.)
• 50 g Jack cheese (Grate; additional grated Jack cheese is listed for topping, amount unspecified.)
• salt (A pinch, to mix with the grated cheese and herbs.)
• 2 tsp olive oil
• 0.5 medium onion (Finely diced.)
• 0.25 tsp sea salt
• 1 tsp cumin
• 1 can black beans (Drained and rinsed; can size not specified.)
• 70 ml chicken stock or water (Use chicken stock or water; stock ingredients are unspecified.)
• black pepper (Ground; season to taste, and additional black pepper is listed for serving.)
• 0.5 tsp lime juice (For the refried beans.)
• salt (Additional salt, to taste, for seasoning the refried beans.)
• 2 tomatoes (Ripe; deseeded and diced small.)
• 1 banana shallot (Diced small.)
• 5 g fresh coriander (Chopped for the pico de gallo.)
• 2 tbsp lime juice (For the pico de gallo.)
• 0.25 tsp salt (For the pico de gallo.)
• salsa (Warmed; amount unspecified.)
• fried eggs (For serving; amount unspecified.)
• avocado (Optional; amount unspecified.)
• hot sauce (Optional; amount unspecified.)

Steps

1. 1

   Preheat the oven to 230°C. Allow the batter to stand while the oven heats so it can approach room temperature, as the source notes this helps it rise.

2. 2

   Add the eggs, plain flour, milk, and batter salt to a stick-blender jug. Blend until smooth and aerated.

3. 3

   Ten minutes before baking, place an oven-safe 15 cm pan in the oven to heat.

4. 4

   Finely chop the coriander and mince the garlic. Grate the Jack cheese into a bowl, add the chopped coriander and garlic, and season with a pinch of salt; mix together.

5. 5

   Remove the hot pan from the oven and add the butter. Let it bubble and melt completely.

6. 6

   Pour the batter into the buttered pan.

7. 7

   Scatter the cheese-and-herb mixture over the batter. Return the pan to the oven and bake for 15 minutes without opening the oven.

8. 8

   While the Dutch baby bakes, heat the olive oil in a pan and fry the diced onion for 3 minutes, until translucent.

9. 9

   Add the cumin to the onion and stir.

10. 10

    Add the drained, rinsed black beans and the chicken stock or water.

11. 11

    Cover and cook the beans for 5 minutes.

12. 12

    Mash the beans, leaving some texture, then continue cooking uncovered until thick.

13. 13

    Turn off the heat. Add the lime juice and season the beans to taste with salt and ground black pepper.

14. 14

    Deseed the tomatoes and dice them small into a bowl.

15. 15

    Dice the banana shallot small. Add it to the tomatoes along with the chopped coriander, lime juice, and salt; mix the pico de gallo.

16. 16

    Top the baked Dutch baby with refried beans, grated Jack cheese, fried eggs, and warmed salsa. Add pico de gallo, and add avocado and hot sauce if desired. Finish with black pepper.

Notes

The source says this makes 2 Dutch babies, each in a 15 cm pan, but does not specify quantities for the serving toppings. It also names fried eggs for topping without including them in the measured ingredient list; quantity is therefore unspecified. The refried-bean can size is not stated. The beans can use chicken stock or water.

Nutrition per serving

• main
• Mexican-inspired
• baked
• savory
• vegetarian option
• gluten-free option
• brunch
• shareable