Serves 2

Dutch Baby:

• 3 eggs
• 2 tbsp melted butter + 1 tbsp butter
• 1 1/2 dl milk
• 1 1/2 dl all-purpose flour
• 25 g Le Gruyère AOP Mild, grated
• 1/2 tsp salt
• A pinch of black pepper

Poached eggs:

• 2 eggs
• 1 liter water
• 1 tbsp white wine vinegar

For serving:

• 4 slices prosciutto
• chopped fresh herbs
• sea salt flakes and freshly ground black pepper

Preparation:

1. Preheat the oven to 225°C.  Place a cast-iron skillet, about 20 cm in diameter (or two small ones, about 13 cm in diameter) in the oven for at least 20 minutes. 
2. Prepare the Dutch Baby by beating the eggs fluffy. Add milk and melted butter. Whisk in the flour, Le Gruyère AOP, salt and pepper.
3. Remove the skillet from the oven – be careful because the handle is hot! Brush the skillet  with 1 tbsp butter and pour in the batter. Place the skillet back into the oven and cook for about 15 minutes.
4. 4.While the Dutch Baby is in the oven, poach the eggs. Bring a pot of water with vinegar and salt to a boil. Reduce the heat to a simmer. Crack an egg into a small cup. Stir the water to create a gentle whirlpool. Tip the cup into the center of the water and let the egg slide into the pot. Cook for 2-3 minutes or until the egg white is set, but the yolk is still soft. Carefully lift the egg out with a slotted spoon and drain. Repeat with the other egg.
5. Top the Dutch Baby with the poached egg and prosciutto. Sprinkle with salt and pepper and garnish with fresh herbs.  If you have made a large Dutch Baby, cut in half and arrange on two plates. Top and garnish each one as described above. 
6. Serve immediately.

Dutch Baby is a kind of pancake cooked directly in a cast iron skillet. We’ve added our favorite cheese Le Gruyère AOP and topped the Dutch Baby with creamy poached eggs and prosciutto. The result? A superb breakfast and a perfect start of the day.

Music:

Israel Kamakawiwo’ole – Somewhere over the Rainbow

Listen on  Spotify