MM: Flaeskeaeggekage (Bacon & Egg Cake)
---------- Recipe via Meal-Master (tm) v8.05
Title: Flaeskeaeggekage (Bacon & Egg Cake)
Categories: Denmark, Cheese/eggs, Ham/pork, Appetizers
Yield: 4 Servings
1/2 lb Bacon; preferably Danish
6 Eggs; lightly beaten
1 tb Flour, all-purpose
1/2 ts Salt
1/2 c Milk, whole
3 tb Chives; finely cut
Cut strips of bacon in half crosswise. Fry over
moderate heat, but DO NOT let them get too crisp.
Drain on paper towels, set aside in warm 200F oven.
Reserve 1 tablespoon bacon drippings.
Beat flour and salt into eggs only long enough to
combine them. Slowly beat in the milk. Warm the
reserved bacon drippings over moderate heat in a 10"
heavy skillet and pour in egg mixture. Turn heat very
low and let the eggs set into a firm custard. Do not
stir. This should take about 20 minutes. An asbestos
pad will help prevent the bottom of the egg cake from
burning.
Arrange bacon slices and chivers over the top of the
finished cake. Serve directly from the pan.
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