Ginger miso Dutch Baby Stack

Method

1. Start by prepping your eggs, unsalted butter, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the dutch baby and let it roasted, undisturbed, so it takes on real color before you stir.
4. Fold in the ripe tomatoes and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with chili crisp and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.