8 oz package Smithfield® Anytime Favorites Hickory Smoked Cubed Ham
1/2 pound asparagus spears
1 tablespoon olive oil
Salt and pepper, to taste
6 large eggs, divided
2/3 cup whole milk
2/3 cup all-purpose flour
2 tablespoons grated Parmesan cheese
5 tablespoons unsalted butter, divided
Fresh Parsley to granish
Instructions:
Preheat the oven to 450°F with an ovenproof skillet inside.
Spread ham and asparagus on a rimmed baking sheet. Drizzle with olive oil and season
with salt and pepper. Toss to combine and set aside.
Add 4 eggs, milk, flour, and Parmesan cheese to a blender and blend for 1 minute, or until
smooth and frothy.
Remove skillet from the oven and add 4 tablespoons butter, swirling until completely
melted. Pour in pancake batter.
Place the skillet and baking sheet in the oven. Bake for 18 to 20 minutes, without opening
the oven door, until ham and asparagus have begun to brown and Dutch baby pancake is
puffed and golden.
Remove from the oven and let cool for 5 minutes. Meanwhile, heat remaining tablespoon
of butter over medium-high heat in a small skillet. Add 2 eggs and cook until whites are
set, but yolk is still runny.
Garnish Dutch baby pancake with asparagus, ham, fried eggs, and fresh parsley. Cut into
wedges and serve.
Preheat the oven to 450°F with an ovenproof skillet inside.
Spread ham and asparagus on a rimmed baking sheet. Drizzle with olive oil and season
with salt and pepper. Toss to combine and set aside.
Add 4 eggs, milk, flour, and Parmesan cheese to a blender and blend for 1 minute, or until
smooth and frothy.
Remove skillet from the oven and add 4 tablespoons butter, swirling until completely
melted. Pour in pancake batter.
Place the skillet and baking sheet in the oven. Bake for 18 to 20 minutes, without opening
the oven door, until ham and asparagus have begun to brown and Dutch baby pancake is
puffed and golden.
Remove from the oven and let cool for 5 minutes. Meanwhile, heat remaining tablespoon
of butter over medium-high heat in a small skillet. Add 2 eggs and cook until whites are
set, but yolk is still runny.
Garnish Dutch baby pancake with asparagus, ham, fried eggs, and fresh parsley. Cut into
wedges and serve.
Syrah is a dark, full-bodied red. A first sip punches delightfully with dark fruit flavors, then tapers to a peppery aftertaste. The bold flavor pairs nicely with equally bold foods such as hearty, smoky barbecue.