Bacon and Egg Cake

By norsegal8

At a traditional Danish lunch, this baked omelette is often served after a tray of cold herring, salmon, bread and salads has been enjoyed.

Ingredients

• GARNISH:
• 1/2 pound thick bacon slices, preferably unsmoked
• 1 tablespoon flour
• 6 tablespoons milk
• 4 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon butter
• chopped chives
• parsley
• tomato wedges
• sliced sweet onions
• butter lettuce

Preparation

Step 1

In a heavy, broilerproof skillet, cook the bacon until crisp. Drain and set aside. In a medium-sized bowl, beat together the flour, milk, eggs, salt and pepper until blended.

In the skillet, heat the butter just until it begins to brown. Pour in the egg mixture. Cook over medium-high heat until the omelette sets on the bottom. If desired, set the skillet under the broiler to brown the top of the omelette. Arrange the bacon on top of the omelette.

Cut the omelette into wedges and serve directly from the pan, garnished with the chives, parsley, tomato, onion and lettuce.