Dutch Baby with Gouda and Crispy Prosciutto

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Elevate breakfast for dinner with a savory dutch baby puffed, golden, and teeming with aged gouda and crispy prosciutto.

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Ingredients

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Preheat the oven to 350 degrees F and line a sheet tray with parchment paper. Lay the prosciutto slices in a single layer.

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Place both trays in the oven and roast for a about 10-12 mins, flipping the prosciutto slices once. Allow the prosciutto to cool slightly and crumble.

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Blend the eggs with the milk, salt, pepper, and flour with an immersion blender or in a blender.

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Add HALF of the prosciutto, HALF of the gouda, and the herbs (reserving some for garnish) and whisk until combined.

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The butter should be melted, but not burnt before you add the egg mixture. If it burns, don’t waste those eggs! Pour it out and start again.

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