- 2 large eggs room temperature
- ½ cup milk room temperature (I used 2%)
- ½ cup all-purpose flour
- kosher salt
- 1 tbsp unsalted butter melted
- cooking fat for frying eggs butter, olive oil, cooking spray, etc.
- 4 large eggs
- 2 oz gruyere cheese shredded
- 1 oz Serrano ham torn into bite size shards (prosciutto or similar works, too)
- 1 radish sliced thin
- 1 cup fresh greens (a good handful) like watercress, mache, arugula, etc.
- ½ tsp red wine vinegar
- 1 tsp extra virgin olive oil
- fresh cracked black pepper
Preheat the oven to 425°F.
Preheat a 9" or 10" oven proof skillet (cast iron or stainless steel) either in the oven or on the cooktop over medium heat. (see notes)
In a medium bowl, combine eggs, milk, flour and a good pinch of salt with a fork or whisk. The consistency should be rather thin. Set aside until your skillet/oven is completely preheated.
Once ready, swirl or brush melted butter over the surface of your skillet. Carefully pour in the pancake batter and immediately place in the oven. Bake for 13 to 16 minutes until it's puffy and dark golden brown around the edges. DO NOT open the oven door while it's baking.
While the pancake is baking, fry the eggs. Add cooking fat to a nonstick skillet preheated over medium heat. Crack the eggs into a small dish one at a time before sliding them into the pan. Cook the eggs undisturbed until the whites are opaque and just cooked through. Remove the pan from the burner and leave the eggs there until assembly.
If you haven't already, prepare the cheese, ham, and radish while the eggs cook. Toss the greens with red wine vinegar and olive oil.
Very carefully remove the hot skillet from the oven and slip the pancake onto a serving dish. Immediately top with gruyere so the cheese begins to melt. Add eggs and Serrano ham. Place the mound of greens right in the center and garnish with radish. Add a pinch of salt and fresh cracked black pepper.
To serve, slice into 4 wedges so there is one whole intact egg on each wedge.
You can preheat the skillet on the cooktop over medium heat while you prepare the batter. Test that it is hot enough by adding a couple drops of water to the pan to see if it sizzles and evaporates quickly. While this method won’t heat the handle up too much, still be take care when handling the pan.
The Dutch baby bakes on the center rack. Be sure to remove any racks above it so it has room to rise.
Calories: 292kcal | Carbohydrates: 14g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 311mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 948IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 2mg
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.
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