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Preheat the oven to 230°C.
In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated.
Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product.
10 minutes before cooking put your oven safe pan in the oven.
Finely chop the coriander, mince the garlic and grate the Jack cheese into a bowl with a pinch of salt.
Remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.
Top your Dutch baby with the refried beans, grated Jack cheese, fried eggs, warmed salsa,
Pico de gallo (hot sauce and avocado if you like them too). Finish with some black pepper.
Fry the onions in the oil for 3 minutes until translucent.
Add the cumin and stir.
Add the beans and the stock or water.
Cover and cook for 5 minutes.
Mash the beans, leaving some texture and continue to cook uncovered until thick.
Turn off the heat, add the lime juice and season to taste with salt and pepper.
Deseed the tomatoes and dice small into a bowl.
Dice the shallot small and add to the bowl along with the chopped coriander, lime juice and salt.