Flaeskeaeggekage (bacon & egg cake)
Yield: 4 Servings
Ingredients:
- 1/2 lb Bacon; preferably Danish
- 6 Eggs; lightly beaten
- 1 tb Flour
- 1/2 ts Salt
- 1/2 c Milk
- 3 tb Chives; finely cut
Instructions:
Cut the long strips of bacon in half crosswise and then fry them over moderate heat in a heavy skillet. Do not let them get too crisp. Drain the strips on paper towels and set them on a ovenproof platter or baking dish and keep warm in a 200ø oven. Remove all but a tablespoon of the clear bacon fat from the skillet. In a mixing bowl beat the flour and salt into the eggs only long enough to combine them and then slowly beat in the milk. Warm the fat in the skillet over moverate heat and pour in the egg mixture. Turn the heat down to low and without stirring let the eggs set into a firm custard. Since this will take about 20 minutes an asbestos pad placed under the skillet will help to prevent the bottom of the egg cake from curning. Arrange the bacon slices and shives over the top of the finished cake. Serve directly from the pan as a first course brunch or late supper dish.
