Norwegian Bacon And Egg Cake

1. 1

   In a large, heavy skillet on medium heat, fry the bacon in batches until almost crisp. Set each batch on a plate covered in paper towels to drain off the excess fat. Place on a plate in the oven to stay warm.

2. 2

   Pour off all but 1 Tbsp of the bacon fat from the skillet.

3. 3

   In a large mixing bowl whisk together the eggs, flour, salt and pepper until just blended. Slowly add the half-and-half until ingredients are well blended and frothy.

4. 4

   Add the egg mixture, along with any optional ingredients, to the skillet. Reduce the heat to very low and slowly cook until the egg mixture has set to a firm custard consistency. (check the bottom often to make sure it is not burning, but don't stir the mixture) It should take about 20 mins to set.

5. 5

   Top with the bacon slices and chives or green onions. Slice into wedges and serve.

* Per serving · 4 servings · Values may vary.