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A savory brunch for two that we always have because it's so easy! Toppings are endless, but this cheesy pesto, prosciutto is tops!
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4.25 from 4 votes

Pesto Prosciutto Dutch Baby

A Dutch Baby is like a cross between a popover and a Yorkshire pudding, but big. Mine are infused with Swiss cheese, fresh pesto and topped with prosciutto.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: cheese popover, dutch baby recipe, ham and cheese dutch baby, pesto, yorkshire pudding
Servings: 2 servings
Calories: 1298kcal

Ingredients

  • 4 eggs room temperature
  • 3/4 cup milk room temperature
  • 3 tbsp melted butter separated
  • 1/2 cup flour
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 cup pesto separated
  • 1/2 cup swiss cheese shredded and separated
  • 2 oz prosciutto torn into pieces (see Note 1)

Instructions

  • Place your ovenproof skillet in the oven and preheat to 450°F for 25 minutes. (see Note 2)
  • In a small bowl add the flour, cornstarch, salt and pepper. Set aside.
  • In a blender add the eggs, milk and 2 tablespoons of melted butter, blend for 10 seconds. Add the flour mixture and blend for 30 seconds.
  • CAREFULLY remove skillet from oven and add remaining tablespoon of butter, swirl to coat bottom. Pour egg mixture in skillet and immediately sprinkle a quarter cup each of the cheese and pesto on the top.
  • Bake for 20 minutes, until puffy and sides are golden brown.
  • Remove from oven and top with remaining cheese, pesto and the prosciutto. Serve immediately.

Notes

1. Prosciutto thinly sliced, usually about 3-4 slices. Tear into bite size pieces.
2. Cast iron skillets work best I think, just make sure your skillet is safe to put in the oven.

Nutrition

Calories: 1298kcal | Carbohydrates: 45.5g | Protein: 44.5g | Fat: 106.7g | Saturated Fat: 32.7g | Polyunsaturated Fat: 14.9g | Monounsaturated Fat: 52.3g | Trans Fat: 0.7g | Cholesterol: 439.8mg | Fiber: 4.2g | Sugar: 6.6g