Dutch Baby with Ham and Chives

green eggs and ham dutch baby
Photo: Lennart Weibull
Prep Time:
10 mins
Total Time:
30 mins

This Seussian spin on Green Eggs and Ham blends fresh chives into an eggy Dutch baby batter before pouring it into a hot skillet to bake. After it puffs itself up into an impressive soufflé-like shape, top it with thin slices of good ham and a shmear of assertive Dijon mustard before serving.


  • ½ cup unbleached all-purpose flour

  • ½ teaspoon kosher salt

  • 3 large eggs, room temperature

  • 3 tablespoons chopped fresh chives

  • ¾ cup whole milk, room temperature

  • 3 tablespoons unsalted butter, room temperature

  • Thinly sliced deli ham, such as Black Forest, for serving

  • Dijon mustard and freshly ground black pepper, for serving


  1. Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.

  2. Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, chives, and milk. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.

  3. Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with ham, mustard and pepper.

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