Ingredients
-
1/2
-
6
-
1/2
-
1
-
1/2
-
3
-
-
-
-
-
-
-
-
-
Directions
Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet),In Scandanavia, the word pancake is an almost generic term used for crepes, omelets & true pancakes, but mostly for crepes & omelets. The origin of this recipe is my Classic Scandanavian Cooking by Nika Hazelton cookbook & the intro suggests using a very tasty & full-flavored bacon for the best result. If I were in the US & making this dish, Id be using a thick-sliced peppered bacon or good maple-flavored bacon.,used 4 eggs and 3 slices of bacon for two of us. Proportioned less flour and 1/2 and 1/2,etc too. This was super! I loved that the bacon was still crispy – usu. I throw it back in too soon and then the bacon is kinda soggy! Made for CQ4/2017
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Fry Bacon in a Med-Sized Non-Stick Skillet Till Crisp. Remove Bacon to Drain on Paper Towel. Remove Any Rendered Bacon Fat in Excess of 3 Tablespoons When Bacon Has Cooled, Crumble Into Sml Pieces & Set Aside. (note: Ive not Had Danish Bacon, but It Is Sold Canned, Is Lean & Well-Flavored. the Recipe Says to Reserve All Bacon Fat in the Skillet If Using Danish Bacon, but I Amended That to Allow For Using Most Us Types of Bacon.). |
|
2
Done
|
Beat Eggs W/Milk, Flour, Salt & Chives. Reheat Bacon Fat & Pour Egg Mixture Into It. |
|
3
Done
|
When the Omelet Begins to Set, Sprinkle the Crumbled Bacon on the Top & Lift Cooked Omelet Edges W/a Fork So the Uncooked Portion Runs Underneath. Cont Cooking Till the Eggs Are Set & the Edges Golden Brown. Fold the Omelet & Serve Hot, Cutting the Omelet in Half to Serve 2 Hearty Appetites or 3 Wedges For Less Hearty Appetites. |
|
4
Done
|
For a Firmer Omelet, Turn Out Onto a Plate& Return the Omelet to the Skillet, Uncooked Side Down. Brown Lightly & Serve. |
|
5
Done
|
Note: not a Part of the Recipe, but I Like Cream Cheese W/This & Add a Smear of It to Half the Omelet B4 I Fold It Over. |
