Ham Dutch Baby Pancake

What You Need

• 200g Three Aussie Farmers Leg Ham, thinly sliced
• Oil
• 3 Tbsp. butter
• 8 eggs
• 1 cup flour
• 1 cup milk
• 1 Tbsp. Dijon mustard
• ¼ tsp. nutmeg
• 2 Tbsp. chives, finely chopped
• 2/3 cup gruyere cheese, grated
• Sauce
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1 cup milk
• 2 tsp. wholegrain mustard
• ¼ tsp. nutmeg
• Salt and pepper, to season

How To Make It

1. Pre-heat fan forced oven to 200°C.
2. Add 2 Tbsp of butter to an ovenproof pan and place over low-med heat to melt the butter.
3. In a bowl add 4 eggs, flour, milk, Dijon mustard, nutmeg and season with salt and pepper. Whisk together until smooth. Add chives and combine.
4. Pour the batter into the preheated pan and transfer to the oven for 20 minutes, until golden brown and puffed.
5. While the pancake bakes, melt butter in a saucepan. Add flour and cook while whisking constantly for 1 minute. Slowly stream in the milk while whisking and bring to a gentle simmer. Once thickened, stir in the whole-grain mustard, nutmeg, and season with salt and pepper.
6. After 20 minutes, remove the pancake from the oven and top with the gruyere. Return to the oven for 5 minutes, until the cheese is melted.
7. In another pan, heat oil over a med. heat and cook the ham until crispy to your liking, then cook remaining 4 eggs.
8. Remove the pancake from the oven, and top with the sauce, ham and eggs.
9. Serve and enjoy!