Danish Æggekage (Fluffy Egg Cake with Bacon & Tomatoes)

A thick, airy Danish skillet omelet cooked gently under a lid, studded with tomatoes and chives and served with crisp bacon strips on dark rye bread.

Ingredients

• 12 large eggs
• ⅔ cup milk
• 3 Roma tomatoes, in chunks
• a bunch of chives or green onion tops, chopped
• 1½ tbsp butter
• 8 oz thick-cut bacon
• 4 slices dark rye bread

From your pantry: ½ tsp salt, pepper.

Instructions

1. Cook the bacon in a large skillet over medium until crisp, 8 to 10 minutes. Drain on paper towels and keep warm. Wipe out the pan.
2. Whisk the eggs hard for a full minute (or use a mixer) until frothy, then whisk in the milk, salt and pepper.
3. Melt the butter in the 10- to 12-inch skillet over medium, pour in the eggs and cook 1 minute. Turn the heat to medium-low and cover with a lid.
4. Cook until the egg cake is set except for a little moisture on top, 5 to 7 minutes. Scatter the tomatoes over so they sink slightly, cover again and cook 2 minutes.
5. Turn off the heat, sprinkle with chives and let it rest, covered, 5 minutes. Cut into wedges and serve with the bacon and rye bread.

Tip: Keep the heat low once the lid goes on; too much heat makes the bottom tough before the top sets. Danes often eat this for a weekend lunch, too.

Nutrition per serving

Good for

Adapted from Nordic Food & Living.

You might also like

Smørrebrød (Danish Open-Faced Rye Sandwiches)25 min · 535 kcal · 30 g proteinSwedish Meatballs with Cream Gravy, Mash & Lingonberries55 min · 830 kcal · 31 g proteinFlygande Jacob (Swedish Chicken, Banana & Peanut Bake)50 min · 815 kcal · 53 g proteinLohikeitto (Finnish Creamy Salmon & Dill Soup)45 min · 870 kcal · 40 g proteinDanish Mørbradgryde (Creamy Pork Tenderloin & Mushroom Stew)60 min · 785 kcal · 44 g proteinShakshuka with Feta & Warm Pita30 min · 505 kcal · 22 g proteinJammy Egg Avocado Toast with Chili Crisp15 min · 690 kcal · 26 g proteinSpinach, Feta & Pepper Egg Muffins30 min · 205 kcal · 16 g protein