Ingredients
1/4 pound
Carando Prosciutto, Sliced Thin
1/4 pound
1/4 pound
Provolone Cheese, Sliced
1/4 pound
7
Eggs
7
3/4 cup
All-Purpose Flour
3/4 cup
1 cup
Whole Milk
1 cup
1 teaspoon
Kosher Salt
1 teaspoon
1/8 teaspoon
Ground Nutmeg
1/8 teaspoon
3 tablespoons
Unsalted Butter
3 tablespoons
2 cups
Mixed Fresh Herbs: Parsley, Dill, Basil (Leaves Only)
2 cups
2 tablespoons
Extra Virgin Olive Oil
2 tablespoons
Directions
Preheat the oven to 400ºF.
Place a 12-inch cast iron skillet in the oven and allow to heat thoroughly.
Combine milk, 3 eggs, kosher salt, nutmeg, and flour in the pitcher of a blender and blend on high for about 2 minutes.
Remove the skillet from the oven and add the butter, moving it around the pan to spread evenly.
Pour in the batter, top with the cheese and provolone, and return to the oven.
Bake for 15 to 20 minutes or until golden brown.
While the pancake is cooking, cook 4 eggs over easy.
Combine the fresh herbs with a drizzle of extra virgin olive oil to create a herb salad.
Remove the pancake from the oven. Slide the eggs on top, garnish with the herb salad, and serve immediately.
Life is Delicious. Savor It.
