Entree: Denmark – Bornholm – Æggekage (Thick, pan-cooked Danish egg pancake served with fried bacon and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 8 large eggs, approx. 14 oz (400 g)
- 1 cup (240 ml) whole milk
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 6 tbsp (85 g) unsalted butter
- 6 slices smoked bacon, approx. 6 oz (170 g)
- 2 tbsp (30 ml) chopped fresh chives (about 6 g)
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley (about 6 g)
- Rye bread or rugbrød for serving (optional)

Instructions

1. Whisk the eggs, milk, flour, salt, and pepper in a large bowl until smooth and slightly frothy.
2. Fry the bacon in a large 10–12 inch (25–30 cm) skillet over medium heat until crisp; remove bacon, drain on paper towels, then chop coarsely and reserve.
3. Add 2 tbsp (28 g) butter to the skillet over medium-low heat; when foaming, pour in the egg batter and reduce heat to low.
4. Cook slowly for 6–8 minutes, using a spatula to lift edges so uncooked batter runs underneath; shake the pan occasionally for even set.
5. Dot remaining butter over the top, cover the skillet, and cook 2–3 more minutes until the top is mostly set but still custardy.
6. Scatter the chopped bacon and chopped chives and parsley over the surface; either slide onto a serving platter or tear and serve pieces directly from the pan.
7. Serve immediately with rye bread on the side, seasoning with extra black pepper if desired.