12 slices bacon, cooked and crumbled, fat reserved
10 fresh ripe figs, halved (can substitute canned if fresh not available)
1 small red onion, sliced
2 cups Arugula, packed
¾ cup Point Reyes Original Blue, crumbled
¼ flat leaf parsley
Instructions
Preheat oven to 400°F.
In a large bowl, whisk together eggs, milk, flour, kosher salt, Cajun seasoning, Lawry’s, granulated garlic, granulated onion, herbs de Provence, and black pepper until a smooth batter is formed.
Place butter and 2 tablespoons bacon fat in a large cast iron skillet over medium heat. Being careful not to burn, melt butter and swirl pan to coat bottom and sides of pan. Once butter is heated through, about 2 to 4 minutes, pour batter into skillet. Immediately place skillet into preheated oven and allow to bake 18 to 20 minutes or until Dutch baby is puffed and browned.
While batter is in the oven, place 1 tablespoon of reserved bacon fat in a medium skillet over medium heat. Add onions and cook for 3 to 5 minutes or until they began to caramelize. Add figs and cook for an additional 2 minutes to slightly soften. Remove from heat and toss in arugula.
Remove skillet from the oven and sprinkle bacon, figs, onion, and arugula mixture in the center of Dutch baby, leaving about an inch border around the edge. Top with crumbled Original Blue. Place Dutch baby in the oven. Adjust oven temperature to 375 degrees and bake an additional 5 to 7 minutes or until vegetables are warmed through.
Remove from oven. Sprinkle with parsley and serve.
