Chef Lisa Dickie's Dutch Oven BLT with Quail Eggs
- Prep time: 10
- Cook time: 15
- Serves: 1
Forget the bread — we're wrapping this BLT in something far more exciting. Chef Lisa Dickie of @dickiescookingschool swaps the toast for a golden, puffed Dutch baby made with Spring Creek quail eggs. Six quail eggs is the perfect amount for one showstopping single-serve pancake, and the texture? Absolutely worth the hype.
Ingredients
- 6 Spring Creek quail eggs
- ¼ cup milk
- ¼ cup all-purpose flour
- 2 tbsp butter
- 1 pinch of salt
- bacon, cooked
- tomato, sliced
- avocado, sliced
- Lettuce or arugula
Instructions
Place the oven rack in the middle position and set a 9-inch skillet or Dutch oven on the rack. Preheat oven to 450°F.
Combine quail eggs, milk, flour, and salt in a blender. Blend until smooth. Set aside.
Once the oven is preheated, carefully remove the hot pan and add butter. Swirl until melted, then immediately pour in the batter.
Bake for 15 minutes until puffed and golden brown.
Fill with bacon, tomato, lettuce, and avocado. Serve immediately — Dutch babies wait for no one.
