Dutch Baby With Ham And Chives Recipes

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SMOKED PAPRIKA DUTCH BABY WITH SERRANO HAM AND FRIED EGGS



Smoked Paprika Dutch Baby with Serrano Ham and Fried Eggs image

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 30m

Yield One 12-inch Dutch baby (4 servings)

Number Of Ingredients 12

4 tablespoons unsalted butter
5 large eggs
1 cup whole milk
1 1/4 cup all-purpose flour
1 tablespoon smoked paprika
3/4 teaspoon fine sea salt
2 tablespoons unsalted butter
4 large eggs
Salt and freshly ground black pepper
8 slices serrano ham
Chopped chives, for sprinkling
Smoked paprika, for sprinkling

Steps:

  • Make the Dutch baby: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet or other large oven-safe skillet over medium heat.
  • In a large bowl, whisk the eggs and milk together until well combined. Add the flour, paprika, and salt and whisk until smooth. Pour the batter into the hot skillet and bake until the pancake puffs up around the edge and turns very golden brown, 20 to 25 minutes.
  • While the Dutch baby is baking, prepare the toppings: Melt the butter in a medium skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are just set, 5 to 7 minutes. Season with salt and pepper.
  • When the Dutch baby has finished baking, remove it from the oven--it will begin to deflate shortly after it comes out. Garnish immediately, arranging the fried eggs and ham on top, then sprinkling with chives and a few pinches of smoked paprika.

DUTCH BABY WITH HAM AND CHIVES



Dutch Baby with Ham and Chives image

This Seussian spin on Green Eggs and Ham blends fresh chives into an eggy Dutch baby batter before pouring it into a hot skillet to bake. After it puffs itself up into an impressive soufflé-like shape, top it with thin slices of good ham and a shmear of assertive Dijon mustard before serving.

Provided by Greg Lofts

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 8

1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
3 large eggs, room temperature
3 tablespoons chopped fresh chives
3/4 cup whole milk, room temperature
3 tablespoons unsalted butter, room temperature
Thinly sliced deli ham, such as Black Forest, for serving
Dijon mustard and freshly ground black pepper, for serving

Steps:

  • Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
  • Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, chives, and milk. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
  • Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with ham, mustard and pepper.

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