- 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
- 2 eggs
- 1 liter water
- 1 tbsp white wine vinegar
- 4 slices prosciutto
- chopped fresh herbs
- sea salt flakes and freshly ground black pepper
- 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.
- Prepare the Dutch Baby by beating the eggs fluffy. Add milk and melted butter. Whisk in the flour, Le Gruyère AOP, salt and pepper.
- 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.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.
- 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.
- 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.
Israel Kamakawiwo’ole – Somewhere over the Rainbow
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