Savory Dutch Baby with Canadian Bacon
Perfect for Weekend Breakfast or Special Occasions
This savory Dutch baby pancake features a fluffy, golden base filled with tender Canadian bacon, fresh asparagus, and melted Gruyere cheese. Baked to perfection in a cast-iron skillet, it’s an elegant and satisfying brunch or breakfast dish.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 4 slices | |
| 3 large | eggs |
| 1 cup | whole milk |
| 1/2 teaspoon | salt |
| 2/3 cup | flour |
| 2 tablespoons | chives |
| 2 tablespoons | butter |
| 1 cup | asparagus, cut into 1/2 inch pieces |
| 1 1/2 cup | shredded Gruyere cheese |
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Directions
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Place an oven-proof 10-inch skillet into oven and heat oven to 425º F.
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Mix eggs and milk in a blender. Add flour and salt; blend on high until smooth or about 1 minute. Add chives and pulse to combine. Let the batter rest while you prep the rest of the ingredients.
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Mix chopped asparagus and Canadian bacon in a medium bowl.
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When the oven is preheated, carefully remove the pan and add the butter. Swirl to melt; sprinkle all but 1/4 cup of the asparagus and Canadian Bacon. Pour batter on top. Sprinkle cheese in the middle, leaving a 1-inch border. Top with remaining asparagus and Canadian bacon. Bake for 15 minutes.
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After 15 minutes, reduce heat to 375º F and bake another 10-15 minutes, or until cooked through. Garnish with extra chives and serve immediately.
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