Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet)

1. 1

   Fry bacon in a med-sized non-stick skillet till crisp.

2. 2

   Remove bacon to drain on paper towel.

3. 3

   Remove any rendered bacon fat in excess of 3 tablespoons When bacon has cooled, crumble into sml pieces & set aside.

4. 4

   (NOTE: Ive not had Danish bacon, but it is sold canned, is lean & well-flavored.

5. 5

   The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.

6. 6

   ).

7. 7

   Beat eggs w/milk, flour, salt & chives.

8. 8

   Reheat bacon fat & pour egg mixture into it.

9. 9

   When the omelet begins to set, sprinkle the crumbled bacon on the top & lift cooked omelet edges w/a fork so the uncooked portion runs underneath.

10. 10

    Cont cooking till the eggs are set & the edges golden brown.

11. 11

    Fold the omelet & serve hot, cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites.

12. 12

    For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down.

13. 13

    Brown lightly & serve.

14. 14

    NOTE: Not a part of the recipe, but I like cream cheese w/this & add a smear of it to half the omelet b4 I fold it over.

* Per serving · 4 servings · Values may vary.

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