Danish omelet

Ingredients for 4 servings:

• 8 eggs
• 16 slice(s) Bacon (breakfast bacon), thin slices
• 100 ml cream
• 4 tomatoes
• 4 tbsp chives, finely chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Aeggekage

Place the bacon slices in a hot pan and let the fat render, then fry briefly. Then place the bacon slices on a baking sheet, place in the oven at 120°C (top/bottom heat), and crisp until crispy. You can also crisp the bacon in a pan, but then remove it and keep it warm. Crack the eggs into the pan, whisk them with the cream, and season with pepper. Do not add salt! Pour the egg mixture into the pan with the bacon fat. Stir briefly, cover, and let it set very slowly over the lowest possible heat. Deseed and dice the tomatoes. Once the egg mixture has set, place the crispy bacon in the center of the egg mixture, sprinkle the finely diced tomatoes and finely chopped chives on top. Serve with good whole-grain bread. “Aeggekage” is a very popular small lunch in Denmark. It can be made in a large pan for up to 12 people, allowing 2 eggs and 4 slices of bacon per person. However, a very large “Aeggekage” can take up to 45 minutes to cook.