Dutch baby pancake with sage-fried eggs, crispy Parma ham and chilli brown butter

Preheat the oven to 200°C fan

Add the vegetable oil to a cast iron skillet. Place in the oven for 10 minutes to heat up

Meanwhile, beat the eggs and caster sugar together with an electric whisk until pale and frothy

Whisk in the milk, flour and salt until smooth 

Remove the skillet from the oven and pour in the batter, then transfer back to the oven to cook for around 20 minutes, or until deep golden brown

Heat a frying pan over medium heat and add the Parma ham slices, ensuring they’re not overlapping. Cook for a couple of minutes each side, or until crisp, then drain on kitchen paper

Add a knob of butter to the frying pan along with a small dash of oil and fry the eggs with the sage leaves until cooked to your liking 

In a small saucepan, melt the 25g butter and cook over a low heat until the milk solids just begin to brown and turn aromatic, scraping them off the bottom of the pan to make sure they don’t burn. Add the Aleppo pepper and simmer gently for a minute or so until the butter is aromatic and red

To serve, place the eggs and crispy ham inside the Dutch baby and take it to the table. Drizzle the butter over the top