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. 

Without further ado, take two eggs per person, beat them together with a couple tablespoons of flour, and a couple tablespoons milk,some salt and pepper to taste, pour into a greased (I use a little bacon grease) preheated pan, and let it cook for a minute or so on top of the stove, then place in a 375 degree oven for about 12-15 minutes for two eggs, or 15-20 minutes for 4 or 6 eggs, and cook.    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.

Preheat oven to 375, and preheat a pan with a little bacon grease.
Per person
2 eggs, lightly beaten
2 tablespoons flour beaten with 2 tablespoons milk

Beat the flour mixture into the eggs and pour into the preheated pan, the eggs will start cooking right away, then place the pan into the oven, (turn on the light so you can watch the magic), and bake for about 15 minutes or so.

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. 
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.

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