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Labneh and Dill Dutch Baby

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Labneh and Dill Dutch Baby

with lemony arugula, cucumbers and hard boiled eggs

Informations supplémentaires
30 min. | 597 kcal | easy | Family, Vegetarian, Brunch | Printable version
1. Setup Preheat the oven to 450°F. Place an ovenproof pan in the oven while it preheats. Slice the onion and the cucumbers. Cut the lemon in half. Chop the dill.
2. Make the pickled onions Place red onion in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the red onions and let it marinate until it's ready to serve.
3. Make the dutch baby mixture In a bowl, mix 4 2P | 6 3P eggs, the flour, the milk and half of the dill. Season with salt, pepper and mix well. The mixture should have no lumps.
4. Cook the dutch baby Take the pan out of the oven with oven mitts and add a light drizzle of oil to coat the pan. Pour the Dutch Baby mixture into the pan and bake in the oven for 15-18 minutes or until it's puffed.
5. Cook the eggs Place 1 egg per person in a saucepan and cover with water. Bring to a boil and cook for 7-8 minutes. Rinse with cold water and remove the shell. In a bowl, mix the arugula with the juice of half a lemon.
6. Plate your dish Garnish the Dutch Baby with the labneh, the arugula, the cucumbers the pickled onions, the eggs and the rest of the dill. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
130gAll-Purpose Flour
6unitFresh egg
300mlMilk 2%
120mlLabneh
2unitLebanese Cucumber(s)
1unitLemon
1unitRed Onion(s)
1unitDill
30gArugula
What you need Pan, Bowls, Pot.
597 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 62g
21%
fat 23g
35%
cholesterol 600mg
200%
fiber 3g
12%
protein 34g
saturated 9g
45%
sodium 287mg
12%
sugar 12g
trans 0g