Blender and skillet breakfast readysetGO! Or more like breakfast, lunch, and dinner because let’s be honest, I’ll eat this savory herb cheese dutch baby with prosciutto and poached eggs ANY time of day.
Now I know I’ve talked about this before, but the simplicity of a dutch baby is just ridiculous. They’re so easy to make!
How could they possibly be that easy? Dump all the ingredients for the batter in a blender and blend until smooth. Pour into a hot, buttered, oven safe skillet and bake for 20ish minutes. Then fill with whatever you want.
SEE? WHY is this not more of a thing around here??? They’re brilliant.
This particular dutch baby is of the savory variety, ergo savory herb cheese dutch baby. What makes it savory instead of sweet? The addition of a couple fresh herbs and a little cheese to the batter…plus prosciutto and eggs for the filling. Oh and more cheese because obviously.
Dutch babies are so versatile. Like I said earlier, I would eat this dish any time of day. The sweeter dutch baby versions are even perfect for dessert!
Seriously peeps. If you havn’t hopped on the dutch baby train yet, give this recipe a try and you’ll jump right on board. Recipe coming up!Print
Buttery, skillet pancake perfection flavored with fresh herbs and cheddar cheese and topped with prosciutto and your favorite style of eggs!
For the Dutch Baby
- 3 medium eggs
- 1/2 cup AP flour
- 1/2 cup skim milk
- 1/4 teaspoon coarse salt
- 1 1/2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla paste (optional – can easily substitute with vanilla extract)
- 1/2 teaspoon fresh thyme, roughly minced
- 1/2 teaspoon fresh rosemary, roughly minced
- 1 tablespoon green onion, sliced
- 1/4 cup sharp cheddar cheese, grated
- 3 tablespoons unsalted butter
For the Filling
- 6–8 Prosciutto slices
- 1/4 cup cheddar cheese, grated
- Your choice of eggs, as desired*
- Thyme leaves, sliced chives, minced rosemary, for garnish
- Place a large, oven safe skillet in the oven and preheat to 425˚F.
- While pan is heating, blend eggs, flour, milk, salt, sugar, vanilla, thyme, rosemary, green onion, and cheddar in a blender until smooth.
- Remove hot pan from the oven and add the butter, swirling the melting butter around to coat the pan.
- Pour batter into the pan and return to the oven. Cook for 20-25 minutes, until puffed and golden brown.
- Remove from the oven. Top puffed pancake with the cheddar for the filling immediately. Throw back in the oven for a couple minutes to melt the cheese a little bit more if desired.
- Top with prosciutto slices and desired eggs (I made poached eggs*).
- Garnish with thyme leaves, chives, rosemary, and some fresh ground black pepper. Serve immediately.
For Poached Eggs: One at a time, crack one egg into a ramekin or small bowl. Gently stir the simmering water before adding the egg to create a whirlpool-like current and then slowly start to tip the egg into the water, white first. Cook for 3 minutes. Repeat this step with the second egg (you can have both eggs cooking in the pot at the same time). Remove the eggs with a slotted spoon, cutting off any icky edges, and gently pat dry with a paper towel.