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Flaeskeaeggekage (bacon & egg cake)
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| Artist: |
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| Categories: |
Appetizers, Cakes, Cheese & Eggs, Desserts, Pork |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Bacon, preferably Danish | | 6
| | Eggs, lightly beaten | | 1
| tbsp | Flour, all-purpose | | 1/2
| tsp | Salt | | 1/2
| cup | Milk, whole | | 3
| tbsp | Chives, finely cut |
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Procedures:
| 1 | Cut strips of bacon in half crosswise. | | 2 | Fry over moderate heat, but do not let them get too crisp. | | 3 | Drain on paper towels, set aside in warm 200f oven. | | 4 | Reserve 1 tablespoon bacon drippings. | | 5 | Beat flour and salt into eggs only long enough to combine them. | | 6 | Slowly beat in the milk. | | 7 | Warm the reserved bacon drippings over moderate heat in a 10" heavy skillet and pour in egg mixture. | | 8 | Turn heat very low and let the eggs set into a firm custard. | | 9 | Do not stir. | | 10 | This should take about 20 minutes. | | 11 | An asbestos pad will help prevent the bottom of the egg cake from burning. | | 12 | Arrange bacon slices and chivers over the top of the finished cake. | | 13 | Serve directly from the pan |
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