Ingredients:

  • 3 large eggs (US), 150 g (Metric)
  • ¾ cup (6 ounces/170 grams) whole milk
  • ½ cup (2.25 ounces/65 grams) all-purpose flour
  • ¼ teaspoon (1 gram) salt
  • 2 tablespoons (1 ounce/ 28 grams) unsalted butter
  • 2 tablespoons finely chopped fresh dill
  • Freshly ground black pepper, to taste
  • 2 Everything bagels, roughly chopped (about 2 cups)
  • 2 tablespoons (1 ounce/ 28 grams) unsalted butter, melted
  • 4 ounces (115 grams) smoked salmon, thinly sliced
  • 2 tablespoons crème fraîche or sour cream
  • 1 tablespoon capers, drained
  • Lemon wedges, for serving
  • Extra dill sprigs, for garnish (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Place the cast iron skillet in the oven to preheat as well. This is crucial.
  2. While the oven is preheating, combine eggs, milk, flour, and salt in a blender or whisk until smooth. Gently fold in the chopped dill and season with black pepper.
  3. Toss the chopped bagels with the melted butter. Spread on a baking sheet (lined with parchment for easier cleanup, if desired). Bake until golden brown and crispy, about 8-10 minutes. Let cool slightly.
  4. Carefully remove the hot skillet from the oven. Add the butter to the skillet and let it melt completely. Swirl to coat the bottom and sides of the pan. Pour the batter into the hot skillet.
  5. Bake for 20-25 minutes, or until the Dutch Baby is puffed up and golden brown around the edges. Do NOT open the oven door during baking (trust me!).
  6. Remove the Dutch Baby from the oven. Immediately top with smoked salmon, dollops of crème fraîche, capers, and the Everything Bagel crumble.
  7. Garnish with dill sprigs (if using) and serve immediately with lemon wedges. The Dutch Baby will deflate a little as it cools – that’s perfectly normal!