Description
This Savory Dutch Baby is a fluffy, oven-baked pancake with a golden, puffed exterior, topped with a fresh lemon-dressed arugula salad, thinly sliced ham, sunny-side-up eggs, Parmesan cheese, and fresh basil. This dish combines light, airy texture with savory and fresh flavors, making it a perfect brunch or light dinner option.
Ingredients
Batter
- 4 Tbsp butter (divided)
- 4 large eggs (at room temperature)
- 2/3 cup whole milk (at room temperature)
- 2/3 cup all-purpose flour
- 1/2 tsp Kosher salt
Toppings and Salad
- 1 cup baby arugula
- 2 tsp fresh lemon juice
- 1 tsp olive oil
- 2 ounces good ham like serrano or black forest (thinly sliced)
- Kosher salt and fresh ground pepper (for serving)
- 4 sunny-side-up fried eggs
- 1 Tbsp fresh basil (chopped)
- 3 Tbsp parmesan cheese (grated)
Instructions
- Preheat the oven: Preheat your oven to 450 degrees F with the oven rack positioned in the middle. This ensures even heat distribution for baking the Dutch Baby.
- Prepare the skillet: Place 2 tablespoons of butter in a 10-inch cast iron ovenproof skillet and then melt the remaining 2 tablespoons of butter in a microwave-safe bowl in 15-second increments until completely melted.
- Make the batter: In a medium to large bowl, whisk together the 4 room temperature eggs, milk, all-purpose flour, and 1/2 teaspoon of kosher salt. Slowly whisk in the melted butter until the batter is smooth and free of lumps, about 1 to 1 1/2 minutes.
- Heat the skillet with butter: Place the cast iron skillet with the 2 tablespoons of butter into the preheated oven for 5 minutes to get it hot.
- Pour the batter: Carefully remove the hot skillet from the oven, swirl the melted butter to cover the bottom, then pour the prepared batter into the skillet. Quickly return the skillet to the center rack of the oven.
- Bake the Dutch Baby: Bake for 20 minutes without opening the oven for the first 15 minutes to prevent deflation. The pancake should puff dramatically and turn golden brown on top.
- Prepare the salad dressing: While the pancake bakes, whisk together lemon juice, olive oil, and a pinch of kosher salt and fresh ground pepper to taste.
- Toss the salad: Toss the baby arugula with the lemon olive oil dressing and set aside.
- Cook the fried eggs: With about 5 minutes remaining on the Dutch Baby, fry the eggs in a non-stick skillet with a small amount of oil or butter. Cook until whites are set but yolks remain runny.
- Assemble the Dutch Baby: Once baked, remove the skillet from the oven and top the pancake with the 4 fried eggs. Arrange the torn ham in four sections between the eggs, followed by the dressed arugula.
- Finish toppings: Sprinkle grated Parmesan cheese and chopped fresh basil evenly over the top. Add a finishing pinch of kosher salt and fresh ground pepper to taste.
- Serve: Cut into 4 wedges, ensuring each slice has an egg, ham, and arugula, and enjoy immediately while warm.
Notes
- Use a well-seasoned cast iron skillet for best results and to prevent sticking.
- Do not open the oven during the first 15 minutes of baking to prevent the Dutch Baby from deflating prematurely.
- Room temperature eggs and milk help achieve a smooth batter and even puff.
- You can substitute arugula for baby spinach or mixed greens if preferred.
- Ham can be swapped for prosciutto or smoked turkey for variety.
- For extra crisp edges, ensure the skillet and butter are hot before pouring in the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
