Savory Dutch Baby

Instructions

• Add the eggs, melted butter, milk, flour, and salt to a blender and blend on medium speed until frothy. Stir in the thyme and chives. Let the batter rest for 30 minutes.
• Preheat the oven to 400°F (200°C). Place a 10-inch (25 cm) cast iron skillet in the oven to warm while it preheats.
• Carefully remove the hot pan from the oven and melt the butter in the pan, swirling to coat evenly. Pour the batter into the hot pan and quickly return to the oven.
• Bake for 25-30 minutes, until the Dutch baby is golden brown and has risen up the sides of the pan considerably.
• While the Dutch baby bakes, make the filling: Add the pancetta to a cold, large, high-walled skillet. Turn the heat to medium and begin rendering the fat from the pancetta, stirring occasionally, 6–8 minutes. When the pancetta is crisp, remove from the pan with a slotted spoon and set aside, leaving the rendered fat behind.
• Add the shallot to the pan and sauté for 1–2 minutes, until beginning to soften. Add the garlic and sauté until fragrant, about 1 minute.
• Add the sweet potato to the pan and season with ½ teaspoon of salt. Cook for 8–10 minutes, stirring occasionally, until the sweet potato is golden brown and tender.
• Add the kale and cook for 1–2 minutes, until just wilted. Season with the remaining ¼ teaspoon of salt, plus more to taste. Remove the pan from the heat and set aside.
• Assemble the Dutch baby. Once the Dutch baby is finished baking, remove from the oven and immediately sprinkle all over with the shredded Gouda. Top with the sweet potato and kale hash, reserved pancetta, and sunny-side up eggs. Garnish with chives and pepper.
• Enjoy!