Sunday, May 3, 2009

A Perfect Breakfast

What do you get when you combine baked polenta slices layered with melted fontina cheese and a fresh tomato slice, and a dutch baby sprinkled with orange sugar, all the while listening to Nick Drake? A lazy Saturday morning and a perfect breakfast, that's what. If you aren't convinced yet, then just ask my soon-to-be husband. While scarfing it down in about 5 minutes, I think I might have heard him mumble something like "OMG, I die." Just kidding, that would only have happened if Rachel Zoe was my fiance. eeeeew! But really, it was pretty darn near a perfect breakfast. No joke.

Dutch Baby with Orange Sugar

adapted from Gourmet April 2009

  • 1/3 cup sugar
  • 2 teaspoon grated orange zest (I used all of the zest from a large orange, about 3tbs)
  • 3 large eggs at room temperature 30 minutes (I ran them under warm water)
  • 2/3 cup whole milk at room temperature (I used skim and it was fine)
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pure almond extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/2 stick butter, cut into pieces

Put skillet on middle rack of oven and preheat oven to 450°F.

Stir together sugar and zest with a fork in a small bowl until evenly combined, and set aside.

Beat eggs with an electric mixer or hand mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

Add butter to hot skillet and melt, swirling to coat (don't burn yourself!). Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

While the dutch baby is baking, slice up some pre-made polenta (I got mine from Trader Joe's) and layer on some shredded fontina cheese, a tomato slice, some more cheese, and then sprinkle with paprika. Place them on a baking tray, and slide them into the oven with the Dutch baby. The two should be done at about the same time.

Serve immediately, and sprinkle the dutch baby with a generous amount of orange sugar. Slice up the orange you used for the zest and place it on the plate if you like.

*I wish I had pictures, but my camera broke (again)!!! You can trust me though, this was one memorable breakfast.


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