For the Dutch Baby:

2 eggs

120 g milk

60 g plain flour

1/4 tsp salt

20 g butter

1 g fresh coriander (cilantro), finely chopped

1 garlic clove, minced

50 g Jack cheese, grated

For the Refried Beans:

2 tsp olive oil

1/2 medium onion, finely diced

1/4 tsp sea salt

1 tsp cumin

1 can black beans, drained and rinsed

70 ml chicken stock or water

Ground black pepper, to taste

1/2 tsp lime juice

For the Pico De Gallo:

2 ripe tomatoes, deseeded and diced

1 banana shallot, finely diced

5 g fresh coriander, chopped

2 tbsp lime juice

1/4 tsp salt

To Serve:

Fried eggs

Avocado (sliced or mashed)

Grated Jack cheese

Warm salsa

Hot sauce (optional)

Black pepper

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Make the Dutch Baby: Preheat oven to 230°C (450°F). Blend eggs, milk, flour, and salt until smooth. Let sit at room temperature.
Place two 15cm oven-safe pans in the oven for 10 minutes to preheat.
Mix garlic, coriander, cheese, and a pinch of salt in a small bowl.
Remove pans, add butter to melt, then pour batter evenly into pans. Sprinkle with cheese mixture.
Bake for 15 minutes without opening the oven.
Make the Refried Beans: Heat oil in a pan, sauté onion for 3 minutes. Add cumin, beans, and stock. Cover and cook 5 minutes.
Mash beans, cook uncovered until thick. Stir in lime juice, season with salt and pepper.
Make Pico De Gallo: Combine tomatoes, shallot, coriander, lime juice, and salt in a bowl. Let sit.
Assemble: Top baked Dutch babies with refried beans, cheese, fried egg, warm salsa, and pico de gallo.
Add avocado, hot sauce if desired, and black pepper. Serve immediately.