Savory Dutch Baby with Canadian Bacon
The Show-Off Brunch Recipe That’s Secretly Simple
A Dutch baby is a cast-iron baked pancake that puffs dramatically in the oven and collapses into a soft, eggy shell the moment it hits the table. This savory version fills it with sauteed asparagus, Jones Dairy Farm Canadian Bacon slices, and melted Gruyere cheese for a rich, elegant brunch. It looks impressive and takes about 40 minutes.
Ingredients
- 4 slices Jones Dairy Farm Canadian Bacon Slices
- 3 large eggs
- 1 cup whole milk
- 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
Directions
Place an oven-proof 10-inch skillet into oven and heat oven to 425º F.
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.
Mix chopped asparagus and Canadian bacon in a medium bowl.
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.
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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