Serves 2-3
Ingredients
2 eggs
50g flour
80ml milk
1/8 tsp salt
40g butter
Spiced Avocado & Corn Salsa
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp coriander seeds
1/4 tsp ground cumin
1/8 tsp salt
1 cup cooked sweetcorn kernels
5 cherry or baby roma tomatoes, quartered
1 GEM avocado, half diced into 2cm cubes and half thinly sliced
To Serve
1-2 eggs (optional)
Finely grated cheddar
Preheat the oven to 200°C fan bake.
Place eggs, milk, flour, salt and a few twists of black pepper in a blender. Blend briefly, until smooth.
Place the butter into the base of a large cast-iron skillet. Place in the oven, and as soon as the butter has melted, remove the pan and swiftly pour in all of the batter.
Return to the oven and bake for 7–10 minutes, until puffed, cooked through and browned on the edges. Watch carefully as it can burn quickly.
Meanwhile, poach your eggs, if using, in a saucepan of gently simmering water for 4-5 minutes until cooked to your liking.
To make the salsa. Add the olive oil, lime juice, coriander seeds, cumin and salt to a medium bowl and whisk to combine. Add the sweetcorn, tomatoes and the diced Gem avocado, and toss to combine.
As soon as the Dutch baby is cooked, remove from the oven and immediately fill with the salsa, poached eggs, sliced avocado and a good sprinkle of finely grated cheddar. Serve immediately.
Recipe created for The Avo Tree by Olivia Moore That Green Olive
