Danish Æggekage (“Egg Cake”) with Bacon and Tomatoes

Name: Danish Æggekage (“Egg Cake”) with Bacon and Tomatoes
Total time: 35 min
Ingredients: 6 strips thick-cut bacon, cut into 1⁄2-inch pieces; 1⁄3 cup onion, peeled and chopped fine; 2 cups firm tomatoes, seeds removed and cut into 1⁄2-inch pieces; 8 eggs; 1⁄4 cup all-purpose flour; 2 cups milk; 1 tsp. baking powder; 1⁄4 tsp. salt; 1⁄8 tsp. black pepper; 1 Tbsp. fresh parsley leaves

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Æggekage is a Danish oven-baked pancake that rises like a soufflé as it cooks.

Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium

Serves: 6

Ingredients

6 strips thick-cut bacon, cut into 1⁄2-inch pieces
1⁄3 cup onion, peeled and chopped fine
2 cups firm tomatoes, seeds removed and cut into 1⁄2-inch pieces
8 eggs
1⁄4 cup all-purpose flour
2 cups milk
1 tsp. baking powder
1⁄4 tsp. salt
1⁄8 tsp. black pepper
1 Tbsp. fresh parsley leaves

Directions

Step 1
Set oven to 425°F. Adjust oven rack to upper-middle position.
Step 2
In a large oven-proof skillet over medium heat, fry the bacon until crisp, stirring occasionally to prevent burning. Transfer bacon to a paper towel covered plate. Discard all but 1 teaspoon of bacon fat from the pan. Use a pastry brush to brush to grease the bottom and sides of the pan with the remaining fat.
Step 3
In a medium bowl, toss cooked and drained bacon with onion and tomatoes.
Step 4
In a large bowl, whisk together eggs, flour, milk, and baking powder and pour into the skillet. Cook over medium-high heat for 2 minutes then transfer to the upper middle rack of the oven.
Step 5
Cook for 15 minutes, or until the Æggekage is puffed and golden. Remove from the oven and spoon the bacon-tomato mixture in the middle of the pancake. Sprinkle with parsley leaves, cut into wedges, and serve immediately.