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, I’d be using a thick-sliced peppered bacon or good maple-flavored bacon."
 
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photo by Linky photo by Linky
photo by Linky
photo by Karen Elizabeth photo by Karen Elizabeth
photo by diner524 photo by diner524
photo by diner524 photo by diner524
photo by Dienia B. photo by Dienia B.
Ready In:
20mins
Ingredients:
6
Yields:
1 Omelet
Serves:
2
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ingredients

  • 12 lb bacon (Danish or bacon of choice, sliced)
  • 6 eggs
  • 12 cup milk (or light cream)
  • 1 tablespoon flour
  • 12 teaspoon salt
  • 3 tablespoons chives (fresh, chopped)
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directions

  • 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.).
  • Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it.
  • 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.
  • For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve.
  • 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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Reviews

  1. 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.
     
  2. 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.
     
  3. Had this for a light supper,very good.
     
  4. Very nice breakfast to savour over the weekend. I liked the way the flour helped the eggs firm up. Nice recipe and, of course, one of those that you can 'tweak' - the addition of a little grated cheese is a fine thing!
     
  5. I made this for the ZWTII and added slices of Home Grown Tomatoes. Definetly a Keeper!
     
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Tweaks

  1. Absolutely delicious brunch/lunch!!! I made 1/6 of this recipe and followed it as written except, I added some colby/jack cheese instead of the suggested cream cheese. I served this with some fresh fruit and a blueberry muffin for one wonderful late breakfast/lunch. I really love the addition of chives, no need to pre-cook (to soften) as you do with onions. Thanks for sharing the recipe. Made for ZWT 9.
     

RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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