Entree: Denmark – Funen – Æggekage (Thick Danish pan-baked egg pancake typically topped with crisp bacon and fresh chives)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 16 min

Total 30 min

Ingredients

- 8 large eggs, approx. 16 oz (450 g) total
- 1 cup (240 ml) whole milk
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 8 oz (225 g) bacon, sliced into small pieces
- 3 tbsp (42 g) unsalted butter
- 3 green onions (scallions), sliced, approx. 1.5 oz (45 g)
- 2 tbsp (8 g) chopped fresh chives
- 2 tbsp (8 g) chopped fresh parsley
- Butter or oil for the skillet as needed
- Optional: pickled beets and rye bread for serving

Instructions

1. Preheat the oven to 425°F (220°C). In a large bowl whisk together the eggs, milk, flour, salt, and pepper until smooth and slightly frothy.
2. In a 10–12 inch (25–30 cm) ovenproof skillet over medium heat, cook the bacon pieces until crisp; remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. Spoon off excess fat leaving about 1–2 tbsp (15–30 ml) in the skillet.
3. Add the butter to the skillet and let it melt, swirling to coat the pan. Reduce heat to medium-low. Pour the egg batter into the skillet and stir gently once to distribute the bacon fat.
4. Cook on the stovetop until the edges begin to set and the center is still loose, about 4–6 minutes. Scatter the cooked bacon and sliced green onions evenly over the top.
5. Transfer the skillet to the preheated oven and bake until the æggekage is puffed and set in the center, about 8–10 minutes.
6. Remove from oven, sprinkle with chopped chives and parsley, cut into wedges, and serve immediately with rye bread and pickled beets if desired.