Subject: Bacon and Egg Cake
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 12 2001 - 03:06:13 EST
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F O O D F U N N Y
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Here's a cute one from reader Betty Carey:
All summer long my friend brought her 5-year-old daughter to the beach
and diligently covered her with a coconut scented sun screen. When
the girl came to her grandmother's house for the weekend while her
parents were away, Grandma decided to make cookies. They were
delicious coconut cookies. When she offered a cookie to the little
one, she made a face and said "Oh Grandma, these cookies smell like
sun tan lotion!"
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T O D A Y ' S R E C I P E
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It has been a while since we visited Scandinavia and some of my
favorite foods.......
This Danish variation on bacon and eggs is frequently served as a
breakfast or brunch dish, as well as an appetizer as we do here. It
is often cooked entirely over low heat on top of the stove, but the
baking method helps to prevent the bottom from burning. This dish is
called "flaeskeaeggekage" in Danish, and only people experienced with
the Danish language should attempt to pronounce it in order to avoid
possible injury.
Bacon and Egg Cake
12 slices bacon
6 - 8 eggs
3 Tbs (45 ml) all-purpose flour
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (optional)
Fry the bacon in a 10-inch (25 cm) skillet until crisp. Drain on
paper towels and crumble. Discard the fat in the skillet and place
half the crumbled bacon in the bottom. Beat together the eggs, flour,
milk, salt, and pepper, and pour into the skillet. Bake in a
preheated 375F (190C) oven until set, 30 to 40 minutes. Garnish with
the remaining bacon and the optional chives. Cut into wedges to
serve. Serves 4 to 6.
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