Thursday, December 6, 2012

Dansk Æggekage (Baked Omelette)

We've been eating a lot of heavy meals lately, and I want, no I need to have something lighter for dinner to balance out the stews, casseroles, etc.

Mom used to make this for dinner from time to time, I loved it, and never realized that she may have been making it to help stretch out the food dollar, or maybe we'd had a lot of heavy meals the previous week, or maybe she just didn't feel like cooking.   I don't know which it might have been and it really doesn't matter.  

 Bacon and Eggs is a nice change for dinner, but as much as I like a nice fried egg, I really want something a little different, so a lot of times I'll make a simple meal of Bacon and Eggs for dinner, but for myself I'll put together an Æggekage.  I used to make this for DH when we first got married, and think I was making him something very special, when in reality, he'd rather have had the plain old bacon and eggs.  Mom would serve this with strips of bacon on top, or some lovely mushrooms and always, always with some chopped chives on top. 
Æggekage
This will puff up and expand and look so pretty for about 10 seconds after you pull it out of the oven, but then it collapses into itself.   It still tastes good though, and is something you can prepare for a crowd if necessary.   Mom used to serve it cut into wedges, and garnished with some bacon and chives.    I just serve it like this.






Æggekage
The eggcake will puff up and start to look almost like a giant puff, and this is a good thing.    Take out of oven and place on a plate, garnish with some chopped chives, a little bacon, some mushrooms (cooked of course) or even some sliced tomatoes.  Serve with toast and enjoy. 

yield: 1 servingprint recipe

Æggekage

prep time: 5 MINScook time: 15 MINStotal time: 20 mins
This is such an easy meal, a light lunch or dinner or ? I like making it for dinner and alongside a piece of toasted home made bread, it's lovely light meal that's also satisfying.

INGREDIENTS:

  • 2 eggs
  • 2 tablespoons flour
  • 2 tablespoons milk
  • Salt and pepper to taste
  • 1 tablespoon chopped chives
  • 2-3 slices cooked bacon
  • 2 oz. Cooked Mushrooms (optional)
  • Sliced Tomatoes

INSTRUCTIONS:

  1. Preheat oven to 375 degrees. 
  2. Grease an oven safe pan with either a little bacon grease or some non-stick cooking spray. Heat the oven safe pan on medium heat while you prepare the egg batter. 
  3. Whisk the flour and milk together, set aside. Whisk the eggs together and then add the flour/milk mixture and whisk until combined. Add salt and pepper to taste. 
  4. Pour the egg batter into the heated pan and let cook for about 1-2 minutes, to set the bottom. 
  5. Place the pan into the heated oven and bake for 15 minutes. 
  6. While the omelet is baking, cook a couple slices of bacon per person and set aside to keep warm. Saute the mushrooms as well, and set them aside to keep warm as well. Chop the chives and set aside. 
  7. Check the omelet through the window on the oven, it will have puffed up while it's been baking. Remove the omelet from oven and place the bacon, (and mushrooms) on top in a pretty pattern, sprinkle with the chives and serve. Cut into wedges to serve and place a couple of slices of tomato alongside as well.
  8. If cooking more than 2 eggs, increase the cooking time by 5 minutes per every two eggs for a maximum of 25-30 minutes. The eggs need to be set and puffed up. 
Created using The Recipes Generator
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

No comments:

Post a Comment

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.