Dutch Pancake with Sunny Side Up Eggs

Directions

1. Preheat oven to 400°

2. In a bowl, combine 3 eggs, flour and milk.

3. Place butter in a 9-inch pie plate or 9” cast-iron skillet. Place in the oven and melt the butter. Once melted, remove from oven and swirl butter around pan. Pour batter into pan. Bake 20-24 minutes, until pancake is puffed.

4. Break remaining 4 eggs into separate custard cups.

5. In a small nonstick skillet over low heat, add 1 tablespoon oil. Pour the egg into the pan and cook 3 minutes, until the whites are mostly cooked. Tilt the pan and use a spoon to bring the warm oil over any uncooked patches of white until set.

6. Cut pancake into four wedges, then top each with arugula, sunny side up egg and parmesan.

7. Serve.  Refrigerate leftovers up to 3 days.

Ingredients

• 7 large eggs, divided
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 Tbsp. butter
• 4 Tbsp. canola oil, divided
• 1 cup baby arugula
• Fresh parmesan, shredded