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Flaeskeaeggekage…where have you been all my life? 🙂
Flaeskeaeggekage aka Danish Bacon and Egg Pancake, is simply divine. This food is one of the foods listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. It is #21 in my quest to try each and every one of the foods in the book.
Learning how to pronounce “Flaeskeaeggekage” is probably more difficult than learning how to make this delicious dish.
It’s my understanding that in Scandinavia, the word “pancake” is almost synonymous with crepe or omelet. This delicious Danish dish is definitely comfort food, and it makes a great breakfast or brunch.
The ingredients couldn’t be simpler: bacon (preferably Danish and preferably lean), eggs, milk, flour, salt, pepper and chives. The pancake is cooked up pretty quickly, and then cut up in wedges to serve.
BACON!
I will mention that the eggs are cooked in the hot fat that is left from first cooking the bacon. The bacon I used wasn’t very lean, so left a lot of fat. You may opt to remove some of the rendered fat, however I decided to leave it in. When you first pour your egg mixture into the fat, if you leave the fat in the skillet, it will look like a LOT of fat. However, I do believe this adds to the amazing flavor of the dish, and so recommend to leave most of the fat in.
We had our flaeskeaeggekage for breakfast, and enjoyed it with some hot buttered toast. It was superb. 🙂
This recipe is adapted from “Classic Scandinavian Cooking,” by Nika Hazelton. I really hope to delve more into Scandinavian cooking, as I love what I’ve tried so far.
1,000 Foods to Eat Project
Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! For a list of the foods tried so far visit the 1,000 Foods to Eat Project page.
As mentioned the flaeskeaeggekage is #21 on my list of foods to try. 21 down, 979 to go!
If you’d like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂
If you like this recipe, you may also enjoy my recipe for the classic breakfast/brunch – Eggs Benedict. This recipe includes another of the 1,000 Foods to Eat, Thomas’ English Muffins, which is the one and only English muffin to use with your Eggs Benedict. 🙂
Flaeskeaeggekage – Danish Egg and Bacon Pancake
Equipment
- 10" nonstick skillet
Ingredients
- 5 slices bacon preferably lean and preferably Danish
- 6 eggs
- 1 tbsp flour
- 1/4 cup milk
- 1/4 ts salt if you are watching your salt intake, leave this out
- 1/2 ts pepper
- 1 tbsp minced chives
Instructions
- Fry the bacon in a nonstick pan (10"). Do not overcook the bacon, you want it to be a little pliable.
- In the meantime, combine the following in a mixing bowl: cracked eggs, flour, milk, salt, and pepper. Whisk lightly until combined.
- Once the bacon is cooked, remove and place on paper towels to drain. If you like, remove some of the rendered fat from the skillet. However you should leave at least a couple of tablespoons of the fat in which to fry the egg mixture.
- Turn the stove to medium, and making sure the fat is hot, pour the egg mixture into the skillet. Cook "omelet style" by gently lifting around the edges, and allowing some of the runny egg to run underneath. Continue doing this all around the edges, until most of the runny egg has gone to the bottom.
- Turn down the heat to low. Allow the pancake to continue to cook until mostly set, which takes approximately 10-12 minutes. You may want to add a cover to the skillet at this point to help it to set. When the top is still a little runny/creamy, add your bacon. Be creative in how you add your bacon! You can experiment with how you want it to look. 🙂 Continue to cook on low until the pancake is set.
- Once cooked, sprinkle your minced chives on top!
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