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Bon Appétit

Reuben Dutch Baby

3.8

(5)

Image may contain Human Person Food Pork and Pizza
Alex Lau

This Dutch baby is great for breakfast; sub out pastrami for roasted veggies to make this recipe vegetarian. Check out step-by-step photo here.

Recipe information

  • Yield

    4 Servings

Ingredients

4

large eggs

½

cup milk, room temperature

1

teaspoon Dijon mustard, plus more for serving

½

cup all-purpose flour

Kosher salt

4

ounces coarsely grated Swiss cheese (preferably Jarlsberg), divided

½

teaspoon freshly ground black pepper, plus more

2

tablespoons unsalted butter

8

ounces thinly sliced pastrami, divided

Sauerkraut (for serving)

Preparation

  1. Step 1

    Real Talk: The key to getting a big, light, puffy rise is to make sure the flour is thoroughly incorporated into the egg mixture. Whisk your arm off until zero, absolutely zero, clumps remain.

    Step 2

    Place a 10" cast-iron skillet in oven; preheat to 425°. Whisk eggs, milk, and 1 tsp. mustard in a medium bowl until smooth. Whisking constantly, gradually add flour, whisking until smooth; season with salt. Stir in half of cheese and ½ tsp. pepper.

    Step 3

    Carefully remove preheated skillet from oven and add butter; swirl skillet to coat. Drape half of pastrami into skillet (it’s okay if it bends and folds over itself); season with salt and pepper. Pour egg mixture over. Return skillet to oven and bake until Dutch baby is puffed and golden brown, 12–15 minutes.

    Step 4

    Remove skillet from oven and heat broiler (do not fear the broiler). Drape remaining pastrami over Dutch baby; top with remaining 2 oz. cheese. Broil until cheese is melted, about 3 minutes.

    Step 5

    Top with sauerkraut and mustard before serving.

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Reviews (5)

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  • This has worked every time for me: and there have been many, to rave reviews and requests for the recipe. If it didn’t rise for you - note you must preheat that pan well in the oven. The meat should dance a little. I use ultra thin coppa di Parma. The milk needs to be at room temperature ( nuke it a little if you forgot). Don’t utterly overload it with cheese or it has to work too hard to lift it. I don’t add salt with all that cheese and mustard and cured meat. The height of my baby varies by how much I pay attention to the above points. Don’t bring it out too soon to add the second layer until you see a good puff: the puff is your guide, not the time. Trust me, I’ve ruined two cheesecakes by overbeating or not having my ingredients at room temperature so the subtleties do matter.

    • Caroline

    • Nelson, BC, Canada

    • 2/26/2023

  • I think the pastrami you layer in before baking is cooling the pan too much and causing the dutch baby not to rise? I'll try again, but have never had an issue with my regular dutch babies not rising. Anyone else experiencing this same issue?

    • Anonymous

    • Richmond, VA

    • 4/19/2020

  • This was delicious, I used a blender to incorporate the flour and it puffed up nicely. Always wonder how to salt "to taste" in recipes that include raw eggs and salty ingredients. Used a few pinches and seemed ok.

    • steph_prohas

    • Brooklyn

    • 4/19/2020

  • Since reading about Reuben Dutch Baby on Ted Kennedy Watson's blog a few months ago we make it almost every week. The leftovers are great for breakfast (without the sauerkraut) It's an easy but very satisfying meal!

    • molliesmom

    • Atlanta area

    • 5/24/2019

  • This tecipe does not work. Made it twice in the same night thinking I did something wrong (I’ve made sweet dutch baby pancakes a million times before). What a waste of good cheese and pastrami.

    • Anonymous

    • Los Angeles

    • 3/7/2019