Thoughts Before Cooking:
Willow Rose is Danish as am I. So I thought what better than to try out a recipe from The Cooking of Scandinavia from the Time-Life books food around the world series.
In Danish, Flæskeæggekage (FLES-keh-egeh-KAH-geh) means bacon and egg cake. I never heard of it or tasted it before, but thought why not try it out? It sounded good, after all who doesn’t like bacon and eggs?
- 1/2 lb of Bacon, preferably Danish
- 6 Eggs, Lightly Beaten
- 1 Tablespoon of Flour
- 1/2 Teaspoon of Salt
- 1/2 Cup of Milk
- 2 Tablespoons of Chives, finely cut
- Cut the long strips of bacon in half crosswise and fry them over moderate heat in a heavy 10 to 12 inch skillet.
- Do not let them get too crispy.
- Drain the strips on paper towels and set them on an ovenproof platter or baking dish and keep warm in a 200 degree F 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.
- Slowly beat in the milk.
- Warm the fat in the skillet over moderate heat and then pour in the egg mixture.
- Turn the heat down to low and without stirring let the eggs set into a firm custard. (This will take about ~20 minutes.)
- When finished, turn off the flame and arrange bacon slices and chives over the top of the finished cake.
- Serve directly from the pan; as a first course, brunch, or late-supper dish.
So this is what it looked like when the eggs were finished cooking:
And here is what they look like when finished:
Thoughts After Cooking:
So I thought it was fantastic.
I thought it was a tad salty, and the next time probably wouldn’t add any salt to it. Otherwise it was delicious and goes great when paired with a salad.
For more egg main dishes, go to Herbed Eggs with Sour Cream
For more Time Life recipes, go to Bulghur Salad
For more breakfast food recipes, go to Twin Sun Toast
For more recipes, go to REESE’S PIECES Peanut Butter Cookies