Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet) Recipe
    Lost? Site Map

    Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet)

    Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet). Photo by Karen Elizabeth

    1/5 Photos of Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    twissis's Note:

    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, I’d be using a thick-sliced peppered bacon or good maple-flavored bacon.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 2

    Yield:

    Omelet

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      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: I’ve 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. 2
      Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it.
    3. 3
      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. 4
      For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve.
    5. 5
      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.

    Ratings & Reviews:

    • on August 02, 2013

      55

      We really enjoyed this omelet. I made it as directed and served it with thick slices of heirloom tomatoes that I grow in the garden. What a fantastic breakfast! Thanks for sharing the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2010

      55

      I made half the recipe and just used 2 slices of turkey bacon. I added 1/4 teaspoon dill weed and skipped the salt for health reasons, and the taste was incredible. A great hearty breakfast with toast and marmalade. Thanks for posting twissis. Made for your win in Football Pool 2010 - Week 12.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2006

      55

      Had this for a light supper,very good.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet)

    Serving Size: 1 (334 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 788.4
     
    Calories from Fat 608
    77%
    Total Fat 67.6 g
    104%
    Saturated Fat 23.0 g
    115%
    Cholesterol 643.6 mg
    214%
    Sodium 1769.0 mg
    73%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.6 g
    2%
    Protein 34.5 g
    69%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites