Savory Dutch Baby

Crispy and puffed on the edges, with the most luscious custard-like inside, our Savory Dutch baby is going to be the showstopper of your next spring brunch. We toss Canadian Bacon, crispy asparagus, and nutty gruyere together and then sprinkle it over our fool-proof dutch baby batter.

Course Breakfast

Cuisine American

Keyword dutch baby,

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 179kcal

Author Nicole

Cost $20

Equipment

Large skillet
blender

Ingredients

3 large eggs
1 cup whole milk
1/2 tsp salt
2/3 cup all-purpose flour
2 tbsp chives
2 tbsp unsalted butter
1 cup chopped asparagus (1/2-inch pieces)
4 slices slices Jones Dairy Farm Canadian Bacon, ½-inch pieces
6 oz shredded gruyere cheese

Instructions

Preheat oven to 425 degrees. Place an oven-proof 10-inch skillet in the oven. Cast iron or non-stick work best.
Add eggs and milk to a blender. Blend until smooth. Add flour and salt. Blend on high until smooth, about 1 minute. Add chives. Pulse once to combine. Let the batter rest while you prep the rest of the ingredients and the oven comes to temperature.
When the oven preheats, remove the pan from the oven and add the butter. Swirl and then sprinkle all but 1/4 cup each of the asparagus and Canadian Bacon on the bottom of the pan. Pour the batter on top. Sprinkle the middle with cheese leaving a 1-inch border around the sides. Sprinkle the remaining asparagus and Canadian bacon on top of the cheese. Place in the oven and set the timer for 15 minutes.
After 15 minutes, reduce the heat to 375 degrees and cook another 10-15 minutes until golden brown and puffed.
Garnish with extra chives.

Nutrition