Savory Dutch Baby
Savory Dutch Baby - this Savory Dutch Baby recipe is a cross between a Yorkshire pudding and a pancake with a trio of toppings of egg, prosciutto and avocado. An easy and delicious brunch.
Servings: 4
Calories: 382kcal
Ingredients
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1/2 heaping teaspoon salt
- 4 tablespoons unsalted butter melted
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 2 oz (60g) prosciutto
- 1 avocado
Instructions
- Preheat the oven to 450°F (232°C).
- In a blender, combine the flour, eggs, milk, salt, black pepper and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 seconds.
- In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the pancake is deep golden brown in color and puffed up on the edges, about 18 minutes.
- Cook the egg with sunny side up, make sure the yolk is still runny. Cut the avocado into wedges. Cover with a plastic wrap to prevent browning.
- Remove the Dutch Baby pancake from the oven, add the egg, prosciutto and avocado in the center of the pancake. Slice into pieces and serve immediately with Sriracha.
Nutrition
Serving: 3people | Calories: 382kcal | Carbohydrates: 17.2g | Protein: 21.3g | Fat: 26.3g | Saturated Fat: 8.8g | Cholesterol: 345mg | Sodium: 969mg | Fiber: 4.3g | Sugar: 5.4g