Smoky Egg Dutch Baby with Watermelon-Tomato Relish and Whipped Goat Cheese
Golden skillet pancake, whipped goat cheese, watermelon relish, crisp shallots.
Daily recipe · August 29, 2026
A little about this dish
This savory Dutch baby makes eggs the hero while giving watermelon a generous late-summer supporting role. The crisp-edged, smoky pancake is balanced by cool whipped goat cheese, juicy watermelon-tomato relish, bright mint, and delicate fried shallots. It is dramatic straight from the skillet but simple enough for a relaxed brunch.
Ingredients (for 4)
- Large egg — 6 — brought to room temperature
- Whole milk — 1 cup — brought to room temperature
- All-purpose flour — 1 cup — sifted
- Fresh goat cheese — 5 ounces — softened
- Plain greek yogurt — 1/2 cup
- Seedless watermelon — 3 cups — cut into 1/2-inch dice and patted dry
- Heirloom cherry tomato — 1 cup — quartered
- English cucumber — 1 small — cut into 1/4-inch dice
- Red onion — 1/2 small — finely diced
- Jalapeño pepper — 1 small — seeded and minced
- Fresh mint leaves — 1/3 cup — torn
- Fresh chives — 2 tablespoons — finely chopped
- Lime — 1 — zested and juiced
- Honey — 2 teaspoons
- Shallot — 2 large — sliced paper-thin
- Smoked paprika — 1/2 teaspoon
- Unsalted butter — 3 tablespoons
- Neutral oil — 3 tablespoons
- Kosher salt — 1 1/4 teaspoons
- Black pepper — 1/2 teaspoon — freshly ground
Preparation
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Step 1 — 🔥🍳Place a 10-inch cast-iron skillet in the oven and preheat to 425°F. Bring the eggs and milk to room temperature.
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Step 2 — 🍉🍅🥒Place the diced watermelon, quartered cherry tomatoes, and diced cucumber in a colander over a bowl. Toss gently and drain for 10 minutes.
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Step 3 — 🌶️🍋🌿Transfer the drained vegetables to a bowl. Stir in the red onion, jalapeño, mint, lime zest, 1 tablespoon lime juice, honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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Step 4 — 🧀🥣💨Beat the goat cheese, Greek yogurt, remaining lime juice, 1 tablespoon chives, and a pinch of pepper until smooth and fluffy.
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Step 5 — 🧅🍳✨Heat the neutral oil in a small skillet over medium-low heat. Cook the sliced shallots for 6 to 8 minutes, stirring often, until golden. Drain on paper towels and season lightly with salt.
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Step 6 — 🥚🌾🫙Whisk the eggs, milk, sifted flour, smoked paprika, remaining salt, and remaining pepper until smooth. Rest the batter for 5 minutes.
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Step 7 — 🧈♨️🍳Carefully remove the skillet from the oven. Add the butter and swirl until melted and foamy. Pour in the batter and return the skillet to the oven.
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Step 8 — ⏲️🌟🥞Bake for 14 to 17 minutes without opening the oven until the edges are dramatically puffed and browned and the center is just set.
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Step 9 — 🍽️🍉🌿Immediately spoon the whipped goat cheese into the center. Top with the watermelon relish, crispy shallots, remaining chives, and extra mint. Serve hot in wedges.
A final fox tip
Prepare the relish, whipped goat cheese, and crispy shallots up to 4 hours ahead, then assemble only when the Dutch baby is hot. Patting the watermelon dry keeps the pancake from becoming soggy. Children can tear the mint, whisk the batter, and scatter the colorful toppings. For a milder version, replace the jalapeño with finely diced sweet pepper.