Also called a German pancake, this breakfast or brunch dish is delicious served with sweet or savory ingredients. Here, we make this Dutch baby recipe dinner-worthy by topping it with a fresh salad, cheese and fried eggs.
Place a 10-inch cast-iron skillet in the oven; preheat to 425 degrees F.
Combine 3 eggs, milk, all-purpose flour, whole-wheat flour, salt and 1/4 teaspoon pepper in a blender; blend until frothy, about 1 minute.
Carefully remove the pan from the oven, add butter and swirl the pan until the butter is melted. Immediately add the batter. Bake until puffed and golden brown, about 20 minutes.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the remaining 4 eggs and cook sunny-side up until the whites are just set, about 2 minutes.
Whisk the remaining 1 tablespoon oil and lemon juice in a medium bowl. Add arugula and toss to coat.
Serve the Dutch baby topped with the fried eggs, arugula, Parmesan and the remaining 1/4 teaspoon pepper.