Dutch Baby with Burrata and Prosciutto | America's Test Kitchen

Name: Dutch Baby with Burrata and Prosciutto | America's Test Kitchen
Total time: 45 min
Ingredients: ¼ cup extra-virgin olive oil, divided; 1¼ cups (6¼ ounces/177 grams) all-purpose flour; ½ teaspoon table salt; 4 large eggs; 1 cup skim milk; 2 tablespoons chopped fresh basil, oregano, thyme, parsley, and/or tarragon, plus extra for sprinkling; 4 ounces (113 grams) burrata cheese, room temperature; ¾ cup baby arugula; ½ teaspoon extra-virgin olive oil, plus extra for drizzling; ½ teaspoon balsamic vinegar, plus extra for drizzling; 1 ounce (28 grams) thinly sliced prosciutto, torn into bite-size pieces

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Dutch babies are having a welcome renaissance, especially savory versions.

Keywords

Main Courses
US & Canada
Cheese
Pork
Meat
Eggs & Dairy
Breakfast & Brunch
Savory Pies & Tarts

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Ingredients

¼ cup extra-virgin olive oil, divided
1¼ cups (6¼ ounces/177 grams) all-purpose flour
½ teaspoon table salt
4 large eggs
1 cup skim milk
2 tablespoons chopped fresh basil, oregano, thyme, parsley, and/or tarragon, plus extra for sprinkling
4 ounces (113 grams) burrata cheese, room temperature
¾ cup baby arugula
½ teaspoon extra-virgin olive oil, plus extra for drizzling
½ teaspoon balsamic vinegar, plus extra for drizzling
1 ounce (28 grams) thinly sliced prosciutto, torn into bite-size pieces