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

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


  • 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


  • Set oven to 425°F. Adjust oven rack to upper-middle position.
  • 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.
  • In a medium bowl, toss cooked and drained bacon with onion and tomatoes.
  • 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.
  • 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.