Danish Bacon and Egg Cake

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                            FOOD FUNNY
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I think this one from Rosemary Zwick is a hoot:

The Zen Master goes up to the hot dog cart and says,"Make me one with
everything." The hot dog vendor fixes a hot dog and hands it to the Zen
Master, who pays with a $20 bill. The vendor puts the bill in the cash
box and closes it. "Where's my change?" asks the Zen Master.

And the vendor responds, "Change must come from within."

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                            TODAY'S RECIPE
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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.

Danish Bacon and Egg Cake (Flaeskeaeggekage)

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.
Received on Sun Dec 6 19:49:00 2009