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
- 6 strips thick-cut bacon, cut into ½” pieces
- ⅓ cup onion, chopped fine
- 2 cups firm tomatoes, seeds removed and cut into ½” pieces
- 8 eggs
- ¼ cup all-purpose flour
- 2 cups milk
- 1 tsp. baking powder
- ¼ 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.