Herby Dutch Baby

Herby Dutch Baby
Herby Dutch Baby
Herby Dutch Baby
Herby Dutch Baby
Herby Dutch Baby

Woah. Hey, March! Is it officially spring time yet??? I'm not really sure what the weather is looking like across America, but I'm definitely still seeing snow on people's insta stories. So I'm assuming the answer is: almost. There are a few trees around us with little pink and white buds starting to show and it makes me so happy. I love spring time so much! Everything is crisp and refreshing. The farmer's market is full of gorgeous spring produce. And I get a huge urge to purge and cleanse my life and apartment of all things unnecessary. Hello, spring cleaning!

(Kristina stares at the mountain of laundry that needs to get put away in her already bursting closet) Yep, so ready to clear things out.

My fridge is near the top of the list of areas that need some cleansing. There are still a few science experiments hiding back there. Eek! If you're like me, you are probably guilty of wasting a bit of food at the end of the week. I always feel so bad having to trash once beautiful vegetables only because I was irresponsible and didn't manage to cook them in time. But it's been a goal of mine to get better at planning our meal and eliminate as much food waste as possible! I'm working on painting a really cute meal planning sheet. Once that's ready I'll share it with you all! Hopefully it'll make your weekly meal planning 100 times easier and more fun to figure out! 

One of the items that I almost always have in my fridge at the end of the week is a half wilted and slightly yellow bunch of parsley. Why do they sell such big bundles??! I like parsley. I don't love it as much as some people out there. So I buy it for very selective reasons. Like adding to a rice pilaf, topping my mac and cheese, mixing into meatballs, or blending it into some homemade yogurt ranch dressing. I'm never making all these things in the same week. That week of meals does sound great though. So I typically have a half bunch laying around until it's gross and I'm forced to throw it away. 

Not anymore! I decided to give my wilted parsley a second life in the form of a Herby Dutch Baby! Have you had a dutch baby before?  They are essentially really big, puffy, crispy, eggy, and custardy pancakes made in a skillet. It is a super easy and quick breakfast, plus it will make you look extra fancy because it always comes out looking impressive. What you do is blend up the chopped up parsley in with the batter to get a super fragrant and fresh tasting pancake. It also gives it a really fun and beautiful light green color. Once you have your dutch baby all crispy and puffy, you can really top it with anything your heart desires. Cheese, bacon, avocado, smoked salmon, so many options! I found that the parsley infused dutch baby was insanely delicious with generous swoop of plain greek yogurt, a fried egg, Israeli salad, and a good sprinkle of sumac. Its a really lovely and springy breakfast to kick off a morning of some spring cleaning! Or like any morning really!

Herby Dutch Baby

serves 4


3 large eggs, room temperature *
3/4 cup milk, room temperature **
2 tablespoons melted unsalted butter + 1 tbsp butter
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
half a bunch of chopped parsley (or any leafy herbs you have)


* If I don't have time or forgot to leave my eggs out at room temperature, I just run them under some warm water and let them sit in the warm water for about 5 minutes.

** I just microwave the milk for 45 seconds to save some time. 


1. Place a cast iron skillet in your oven and heat to 450 degrees.

2. Blend the eggs (either in a blender or immersion blender) for 1 minute until really frothy. While blending, slowly pour in the milk and 2 tbsp melted butter. Blender for another 30 seconds. Add flour, cornstarch, salt, pepper, and parsley into the blender and blender for another 1 minute until everything is combined. The mixture should be lightly green.

3. Safely remove the skillet from the oven and add in 1 tbsp of butter. It will melt fast. Swirl the butter around so the skillet is evenly coated. Immediately pour in the batter and place in the oven.

4. Bake in the oven for 20-25 minutes. The dutch baby should be golden brown and puffy. Remove from the oven and allow to slightly cool. It will deflate.

5. Top with your favorite savory toppings! I topped mine with a fried egg, greek yogurt, and Israeli salad.


adapted from the Bon Appetite Savory Dutch Baby Recipe

Scallion and Parmesan Scones


No plum recipe this week! Hooray! Are you sick of plums yet? I am. However, I do have a pretty great plum recipe coming up in a couple days, but this will be my last one until there's snow on the ground in Cleveland. I promise.

Yesterday, I spent the afternoon living out my Princess Diary dreams. Friend Claire and I went to Musée Mécanique to get creeped out by the arcade games and get our photo taken in their old timey photo booth - it smelled like farts but made some pretty cute keepsakes. Then we ate corn dogs (key to my heart). All we needed was an old baby blue mustang and you could call us Anne Hathaway and Julie Andrews. Despite the crowds of tourists, it was an A+ San Francisco afternoon! I hope Princess Diaries is on Netflix. I spent the rest of our small stay-cation and this weekend cleaning and organizing our apartment. Less fun. HOW DO TWO PEOPLE PRODUCE SO MUCH STUFF?! WHY DO I KEEP MAKING PILES OF THINGS?! HOW DO PEOPLE LIVE IN SUCH PRISTINE INSTAGRAMABLE HOMES?! I feel like I clean and then all of a sudden our dining table is covered in mail and random objects again... But I think we are getting somewhere. A organized home/desk/kitchen feels so good once you get there. I'm going to order a duster right now.

This upcoming weekend is going to be pretty momentous. Reuben will have taken his last architecture exam and our living room won't be covered in notecards and scattered pages about HVAC systems. Hooray! You're excited about that too right?? I don't even know what we are going to do with ourselves! Go on a hike? Visit a Brewery? Drive to target and buy new pillows? We'll probably binge watch more Law and Order SVU. I'm about 18 years late to the SVU bandwagon... but I'm catching up now. Mariska is great. *IF I can wake up early enough, I'll be a nice girlfriend and buy Reuben some bagels from House of Bagels this Saturday to celebrate his freedom. Every few weeks we get a craving for a good bagel ... but again, those are hard to come by here. House of Bagels is pretty good on Reuben's New Jersey bagel scale (RNJBS score = 5/10. 10 being a real jersey bagel.). Their croissant bagel literally kills me, it's so good but so bad for you. I still don't have the mental energy and patience to tackle making bagels again, so biscuits and scones are going to have to keep us satisfied for a while.

These Scallion and Parmesan Scones definitely curb our bagel and lox craving. I feel like scones get such a bad rap. When scones are good, they are so amazing! These scone are perfectly moist but light and flakey. No dry and sawdusty scones in my house. The parmesan adds a great salty bite that balances beautifully with the fresh and fragrant scallions. Scallions make everything better - lesson #21 from Cho Momma. I constantly have a glass of fresh scallions sitting in my kitchen. I put them in or on everything! The base recipe is from The Joy of Cooking, aka my new cooking bible. When Reuben and I were in New Jersey last summer his mom sent us back with a copy! It came with a photo of Reuben and his ex-girlfriend in it, but I'm just going to ignore that 😁 

Scallion and Parmesan Scones

makes 8 scones


1 3/4 C all-purpose flour

2 tsp baking soda

1 tsp salt

1 C grated parmesan cheese

6 Tbsp chilled butter

1 1/4 C chopped scallion greens

2 large eggs

1/3 C heavy cream


1. Preheat your oven to 450 degrees.

2. In a large bowl, stir together flour, baking soda, salt, and parmesan cheese.

3. Cut chilled butter into cubes and add to flour mixture. Using either your hands or a pastry cutter, incoporate butter into the flour. You want the dough to have a sandy texture with a few larger chunks of butter.

4. Beat your eggs in a small bowl. reserve about 2 tsp of egg in a separate bowl for your egg wash. Mix in heavy cream with the remaining egg. Make a well in the flour mixture and pour in the egg mixture. Gently mix together and add the scallion greens. Combine the dough with your hands until it just comes together. Try to not overwork the dough!

5. Dump out the dough on a lightly floured surface. Pat the dough into a 3/4" thick disc. Cut into 8 equal wedges. Place scones on a parchment paper lined backing sheet. Brush the tops of the scones with the remaining beaten egg and sprinkle with a little parmesan cheese.

6. Bake in the oven for 15 minutes. Until beautifully golden! Let cool and enjoy! 

Greek Yogurt with Spiced Sweet Potatoes and Fried Egg


Is it Friday yet? The Cho-Alt household is a little run down this week. Reuben has been home sick with a cold the last couple of days and I am guzzling emergen-c like pixy stix(s?) to get rid of the weird tickle in my throat and the cloudy feeling in my head. We just inhaled chicken pho from Y&Y and feel about 5% better. If you live in San Francisco, you NEED to go to Y&Y or their sister restaurant Yummy Yummy. It is hands down the best pho restaurants in the city! I'm grateful everyday that we only live 3 blocks from Y&Y and can eat it in comfort of our own home 😊

I can't wait until Friday so I can go to sleep at 10pm and not wake up until 10am. I know, my life is exciting. Hopefully, by this weekend I will be feeling closer to 90% so that I can fully enjoy some girl time with my old work ladies and make a killer breakfast this weekend. The spring time is definitely inspiring me to play with all the beautiful fruit and springy greens. I was looking at my past recipes and everything seems a little... tan. I gotta work some spring colors into EatChoFood!

I was trying to add a pop of orange to this dish by way of sweet potato, but I was a doofus and bought a white sweet potato by accident. Bah. Oh well. It still tastes amazing! You're just going to have to accept the tan aesthetic for a little bit longer. Neutrals are trendy still, right?

I'm keeping this post super short because I'm feeling weird/sick/delirious at the moment and it's almost bed time... 10pm. But I hope you find some time to make this cute breakfast. I would definitely pay $15 for this at a trendy brunch spot. It's a savory take on a yogurt parfait. The tanginess of the greek yogurt pairs beautifully with the sweetness of the potatoes and the lemony-ness of the sumac. The flavors are just beautiful. A fried eggs makes everything better. The yolk, as always, becomes a dreamy sauce to mix in with the yogurt and potatoes. I might meal prep enough of this to have for breakfast all next week. That's so adult!

Okay, bye. Need. To. Rest. And. Become. A. Human. Again. I promise a more captivating post in the future!

Greek Yogurt with Spiced Sweet Potatoes and Fried Egg

serves 2


1. Peel your sweet potato and cut into 1/2" cubes. Pour olive oil into skillet and heat over medium high heat. Once the pan is hot, add sweet potatoes to the skillet. You should hear them sizzle. Toss the potatoes in olive oil and season with sumac, cumin, smoked paprika, and a generous sprinkling of salt and pepper. Leave potatoes alone for 3-4 minutes to let them get crispy on one side. Toss potatoes and let sit again until sides on consistently crispy. This process takes about 10-12 minutes. When the potatoes are cooked, removed potatoes from skillet and set aside on a paper towel lined dish.

2. In the same skillet, add a tiny splash of olive oil to the remaining oil in pan. Once hot, crack 2 eggs into the pan. Allow to cook until over easy. and until the edges are crispy, about 3-4 minutes. Season with a pinch of salt and pepper.

3. While your eggs are cooking, dollop and smear about 1/3 cup of greek yogurt on each plate. You can add more or less depending on personal preference.

4. Add spiced sweet potatoes over the yogurt and place your fried eggs on top once cooked. Sprinkle a dash of sumac and herbs over each dish. I used basil and and green onions (I know it's not an herb), because that is what I had on hand.

5. Enjoy your morning!


Plain Greek Yogurt

1 Medium Sweet Potato (orange, white, or purple)

2 Tbsp Olive Oil

2 tsp Sumac + more for garnish

1 tsp cumin

1/2 tsp smoked paprika

Salt + Pepper

2 eggs

Herbs (whatever you have on hand)