Egg, Pancetta & Herb Dutch Baby

A golden, fluffy Dutch baby filled with spinach and Gruyère, then topped with a sunny-side-up egg, crispy prosciutto, fresh herbs, and parmesan for a gourmet breakfast or brunch.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 tablespoons canola oil

4 Hy-Vee large eggs

⅔ cup all-purpose flour

⅔ cup whole milk

2 tablespoons salted butter, melted

½ teaspoon kosher salt, plus additional to taste

½ cup chopped fresh spinach leaves

¼ cup Gruyère cheese, shredded

1 sunny-side-up fried egg

4 slices prosciutto

1 cup mixed greens and herbs

2 teaspoons shredded parmesan cheese

1 teaspoon finely chopped chives

Cracked black pepper, for serving

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Directions

Preheat oven to 425°F. Add canola oil to a 10-in. cast-iron skillet. Place skillet in preheated oven for 10 minutes.
Meanwhile, whisk together eggs and flour in a bowl until smooth. Whisk in milk, butter and salt. Stir spinach into batter.
Remove hot skillet from oven. Pour batter into skillet. Working quickly, sprinkle cheese on top. Bake for 20 to 25 minutes or until puffed and golden. Top Dutch baby with fried egg, prosciutto, mixed greens, shredded cheese and chopped chives immediately after baking. Sprinkle with black pepper. Cut into wedges and serve.

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