Dutch Baby with Bacon and Runny Camembert

1. Crisp the Bacon

Crisp up about a half cup of chopped bacon in a 9-inch oven-safe skillet over medium heat, which should take around 7 to 10 minutes.

2. Prepare the Dry Mix

In a large bowl, whisk together a cup of all-purpose flour with a half teaspoon of kosher salt, a quarter teaspoon of black pepper, and the same amount of baking powder.

3. Blend the Wet Ingredients

In a separate medium bowl, blend together eight large eggs, three-quarters of a cup of whole milk, a quarter cup of grated Parmesan, and half the prepped chives.

4. Combine and Cook

Once the bacon is crisp, add four tablespoons of unsalted butter to the skillet and increase the heat to medium-high. Once the butter melts, pour the egg mixture into the skillet, over the bacon and melted butter, and lay out slices of Camembert on top of the batter.

5. Bake the Dutch Baby

Transfer the skillet to a preheated 425-degree oven and bake for 20 to 25 minutes until the Dutch Baby is puffed and golden.

6. Garnish and Serve

Remove the Dutch Baby from the oven, sprinkle the remaining chives over the top, and serve immediately.