breakfast/brunch honey baked ham and cheese dutch

How To Make breakfast/brunch honey baked ham and cheese dutch

• 1

  Begin by preheating the oven 450 degrees.
• 2

  While the oven is preheating, combine the flour, cornstarch, sat, Herbs de Provence (or other savory herbs) and black pepper in a large bowl and whisk until incorporated.
• 3

  In a different bowl, whisk the eggs until frothy, add the milk and melted butter and whisk until combined.
• 4

  Pour 1/2 of the wet mixture into the dry mixture, whisking until everything is completely combined and smooth.
• 5

  Once the oven is preheated, heat the vegetable oil in a oven-proof skillet or a deep oven frying pan, over medium heat. When oil is hot enough, add the 2 oz of ham to the skillet or the frying pan made for oven, and sauté until the ham begins to darken in color, about 3 - 4 mins. Using a slotted spoon, remove the ham from the skillet and set aside for later use.
• 6

  Carefully pour the batter into the hot pan. Sprinkle the 3 oz of uncooked ham and the cheese around the center of the pan, making sure to leave an inch or so from the edge cleared. This will allow the batter to puff up along the side of the pan as it cooks.
• 7

  Place the pan into the oven and set the timer for 20 mins, rotating the pan at 10 mins.
• 8

  While the Dutch Baby is cooking, whisk together the mayonnaise, Dijon mustard, honey and the white vinegar until it is all combined.
• 9

  Carefully, using a 2 potholders or a pair of oven mitts, remove the hot skillet from the oven. Using 2 spatula and being careful of the hot pan, transfer the Dutch Baby to a cutting board. Top of with the fried ham, green onion and a drizzle of the honey Dijon mustard sauce. Cut the Dutch Baby into wedges and enjoy it.
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