Elevate breakfast for dinner with a savory dutch baby puffed, golden, and teeming with aged gouda and crispy prosciutto.
- 4 Tbsp unsalted butter cut into four pieces
- 4 oz prosciutto,
- 8 eggs
- 1 cup whole milk
- 1/2 tsp kosher salt
- a few turn of black pepper
- 1 cup all purpose flour
- 5 oz aged gouda, shaved or crumbled, divided (about 1 cup)
- 1/4 cup chives, minced (reserve 1 Tbsp for garnish)
- 2 tsp fresh thyme, minced
- 1/4 cup fresh parsley, minced (reserve 1 Tbsp for garnish)
-
Preheat the oven to 350 degrees F and line a sheet tray with parchment paper. Lay the prosciutto slices in a single layer.
-
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.
-
Blend the eggs with the milk, salt, pepper, and flour with an immersion blender or in a blender.
-
Add HALF of the prosciutto, HALF of the gouda, and the herbs (reserving some for garnish) and whisk until combined.
-
Increase the oven temperature to 425 degrees F and and place a 12-inch oven-proof skillet in the oven (I love cast iron for this dish). Add the butter to the hot pan in the oven and let it cook until hot, bubbling, and just beginning to brown (this will take less than a minute). Swirl the butter in the pan so it completely coats the bottom and sides of the pan.
-
Pour in the egg mixture and bake for about 25 mins, until puffed, golden and cooked through.
-
Slice and serve hot topped with the remaing gouda, crispy prosciutto, and herbs.
- An immersion blender or regular blender are the ideal tools for mixing the eggs with the flour. The opposite of pancake batter, a dutch baby is all about a silky smooth egg base.
- Yes, put the skillet in the oven to get hot before you pour the egg mixture in. This is going to give us a good crust and puff!
- 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.
- Don't love these toppings? Make it your own! Change up the herbs, toppings or cheese. This is a truly versatile dish.