Savory Gruyère & Prosciutto Dutch Baby with Arugula Salad

  A Dutch Baby is a large, puffed, oven-baked pancake. In this savory version, we infuse the batter with nutty Gruyère cheese and bake it until it's deeply golden and dramatically puffed. We then top it with crispy prosciutto, a fresh, lemony arugula salad, and a runny fried egg. It’s an impressive centerpiece that comes together surprisingly quickly.

Yields: 2 large servings (or 4 smaller portions) Prep time: 10 minutes Cook time: 20 minutes

Ingredients:

For the Dutch Baby:

• 3 large eggs, room temperature
• ½ cup whole milk, room temperature
• ½ cup all-purpose flour
• ½ tsp kosher salt
• ¼ tsp black pepper
• ⅛ tsp freshly grated nutmeg
• 3 tbsp unsalted butter, divided
• ¾ cup (3 oz) Gruyère cheese, shredded (or swap for sharp cheddar)

For the Topping:

• 4 slices prosciutto
• 2 large eggs (for frying)
• 2 cups fresh baby arugula
• 1 tbsp extra virgin olive oil
• 1 tsp fresh lemon juice
• Shaved Parmesan cheese (for garnish)
• Pinch of red pepper flakes (optional)

Instructions:

1.      Preheat and Prep: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet (or oven-safe heavy skillet) on the middle rack and let it get ripping hot while you prepare the batter.

2.     Blend the Batter: In a blender (or using a whisk and a medium bowl), combine the 3 large eggs, milk, flour, salt, pepper, and nutmeg. Blend on high for 15–20 seconds until smooth and frothy. (Don't overmix, but ensure the flour is fully incorporated).

3.     Melt Butter and Add Cheese: Carefully remove the hot skillet from the oven. Immediately add 2 tablespoons of butter and swirl it around until melted and it coats the bottom and sides of the pan, sizzling as it hits the heat. Quickly pour the batter into the center of the hot skillet. Do not clean the blender yet. Immediately sprinkle the shredded Gruyère evenly over the batter.

4.     Bake: Return the skillet to the oven immediately. Bake for 18–20 minutes. Do not open the oven door during the first 15 minutes, or it may deflate. The Dutch Baby will puff dramatically up the sides of the pan and turn a deep, golden brown.

5.     Cook Prosciutto and Fry Eggs: While the pancake bakes, prepare the toppings. In a small skillet over medium heat, cook the prosciutto slices for 2–3 minutes per side until crispy. Remove to a paper towel. In the same skillet, fry the remaining 2 eggs (or as many as you prefer) to your desired doneness (sunny-side up is recommended).

6.     Assemble the Salad: In a small bowl, toss the arugula with the olive oil and lemon juice. Season lightly with salt and pepper.

7.     Final Assembly: Once the Dutch Baby is finished (it will be puffed and golden), remove it from the oven. Immediately place the fried eggs in the center. Scatter the crispy prosciutto and top with the dressed arugula. Garnish with shaved Parmesan and a pinch of red pepper flakes.

8.     Serve: Slice immediately and serve while the pancake is still warm and slightly puffed.