Preheat your oven to 450 degrees F. Make sure that the oven rack is in the middle.

Place 2 Tbsp of butter in a 10-inch cast iron ovenproof skillet.

Place the remaining 2 Tbsp of butter in a small microwave-safe bowl and melt in the microwave, heating in increments of 15 seconds until completely melted.

Whisk the 4 room temperature eggs in a medium to large bowl with the milk, flour, and Kosher salt. Slowly add the melted butter and continue to whisk until the batter is smooth and there are no large lumps, approximately 1 – 1 1/2 minutes.

Once the oven is preheated, place the cast iron skillet with the 2 tbsp of butter in it into the oven for 5 minutes.

Carefully remove the hot skillet from the oven, and gently swirl the butter to cover the bottom of the pan. Pour the batter into the pan and return the pan to the center rack of the oven.

Bake for 20 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven for the first 15 minutes, or you may deflate your pancake. It will look crazy puffed when it comes out but will deflate somewhat too.

Meanwhile, whisk the lemon juice and olive oil together, adding a pinch of Kosher salt and fresh ground pepper to taste.

Toss the baby arugula with the lemon olive oil dressing and set aside.

With 5 minutes left before the pancake is done, cook your fried eggs in a non-stick skillet with a little oil or butter. I like to cook the fried eggs only until the whites are cooked, but the yolks are still runny.

When the pancake is done, puffed and golden brown, remove the skillet from the oven. Top the pancake with the 4 fried eggs, place the torn ham in four sections between the eggs, and then do the same with the arugula.

Sprinkle the grated parmesan cheese and chopped basil over the top. Finish with a pinch of Kosher salt and fresh ground pepper to taste.

Cut into 4 wedges, making sure that each slice has a fried egg, ham, and arugula.