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Name: Flaeskeaeggekage (Bacon and Egg Cake)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 Eggs lightly beaten; 1/2 c Milk, whole; 1/2 lb Bacon preferably Danish; 1/2 ts Salt; 1 tb Flour, all-purpose; 3 tb Chives finely cut

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INGREDIENTS

6 Eggs ; lightly beaten
1/2 c Milk, whole
1/2 lb Bacon ; preferably Danish
1/2 ts Salt
1 tb Flour, all-purpose
3 tb Chives ; finely cut

Servings

INSTRUCTIONS

Cut strips of bacon in half crosswise. Fry over moderate heat, but DO NOT let them get too crisp. Drain on paper towels, set aside in warm 200F oven. Reserve 1 tablespoon bacon drippings. Beat flour and salt into eggs only long enough to combine them. Slowly beat in the milk. Warm the reserved bacon drippings over moderate heat in a 10" heavy skillet and pour in egg mixture. Turn heat very low and let the eggs set into a firm custard. Do not stir. This should take about 20 minutes. An asbestos pad will help prevent the bottom of the egg cake from burning. Arrange bacon slices and chivers over the top of the finished cake. Serve directly from the pan. MM and upload by DonW1948@aol.com / TLCS Submitted By DONW1948@AOL.COM On SAT, 9 SEP 1995 203828 -0400

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Nutrition

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Serving Size: 1 Serving (466g)
Recipe Makes: 4

Calories: 1338
Calories from Fat: 898 (67%)

Amt Per Serving		% DV

	Total Fat 99.8g	133 %
	Saturated Fat 31.7g	158 %
	Monounsaturated Fat 39.8g
	Polyunsanturated Fat 13.1g
Cholesterol 3210.6mg		988 %
Sodium 1516.9mg		52 %
Potassium 1139.5mg		30 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 7.8g
Protein 101.2g		145 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1338

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