Egg Dutch Baby with Watermelon-Tomato Relish

Ingredients

For 4 servings

• 6 piece eggs
• 240 g whole milk
• 120 g plain flour
• 140 g goat cheese, softened
• 125 g Greek yogurt
• 720 g watermelon, diced
• 150 g cherry tomatoes, quartered
• 1 piece cucumber, diced
• 0.5 piece red onion, finely diced
• 1 piece jalapeño, minced
• 30 g mint, torn
• 30 g chives, chopped
• 1 piece lime, zested and juiced
• 6 g honey
• 2 piece shallots, thinly sliced
• 1 g smoked paprika
• 42 g unsalted butter
• 42 g neutral oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C with a 25 cm cast-iron skillet inside.

2. 2

   Drain the watermelon, tomato and cucumber, then toss with the red onion, jalapeño, mint, lime, honey and seasoning for a relish.

3. 3

   Whip the goat cheese with the yogurt, a little lime and chives.

4. 4

   Fry the shallots in the oil until golden and crisp; drain.

5. 5

   Whisk the eggs, milk, flour, smoked paprika and seasoning into a smooth batter and rest 5 minutes.

6. 6

   Add the butter to the hot skillet, pour in the batter and bake for 14–17 minutes, until dramatically puffed. Fill with the goat cheese, relish, crispy shallots and herbs, and serve hot.