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Flaeskeaeggekage Danish Bacon

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Ingredients

Adjust Servings:
1/2 lb bacon (danish or bacon of choice, sliced)
6 eggs
1/2 cup milk (or light cream)
1 tablespoon flour
1/2 teaspoon salt
3 tablespoons chives (fresh, chopped)

Nutritional information

788.5
Calories
608 g
Calories From Fat
67.6 g
Total Fat
23.1 g
Saturated Fat
643.6 mg
Cholesterol
1769.1 mg
Sodium
7.8 g
Carbs
0.2 g
Dietary Fiber
0.7 g
Sugars
34.5 g
Protein
334g
Serving Size

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Flaeskeaeggekage Danish Bacon

Features:
    Cuisine:

    This came from the show Paula's Home Cooking with Paula Deen on the Food Network. It is absolutely delicious! Prep time does not include overnight soaking.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    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


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    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.

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