Arrange oven rack in center of oven. Preheat oven to 425 degrees F. Place butter in a 9x13" baking dish or 3-qt. oval baking dish. Transfer baking dish to oven to melt butter.

Meanwhile, in a blender or food processor, puree 4 eggs on high for 1 minute. Add milk, flour, Parmesan and Swiss cheese. Blend until smooth, 1 minute. When baking dish is hot and butter has melted, carefully pour batter into hot baking dish and swirl to coat. Scatter chives over batter. Bake until Dutch baby is puffed and golden, 20 to 22 minutes.

Meanwhile, coat a 6-cup muffin pan with cooking spray. Crack remaining 6 eggs into prepared muffin cups. Season with salt and pepper. When Dutch baby has 8 minutes in oven remaining, transfer eggs to oven. Bake until yolks are cooked to desired doneness, 8 to 10 minutes.

Place ham on a microwave-safe plate and microwave until warm, 30 seconds. Carefully use a butter knife to release eggs from muffin cups. Serve pancake with ham, baked eggs and more chives, if desired.

Source: Hannaford fresh Magazine, March April 2025