Flaeskeaeggekage Danish Bacon Egg Pancake Omelet Recipes

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FLAESKEAEGGEKAGE (DANISH BACON & EGG PANCAKE/OMELET)



Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet) image

In Scandanavia, the word pancake is an almost generic term used for crepes, omelets & true pancakes, but mostly for crepes & omelets. The origin of this recipe is my "Classic Scandanavian Cooking" by Nika Hazelton cookbook & the intro suggests using a very tasty & full-flavored bacon for the best result. If I were in the US & making this dish, I'd be using a thick-sliced peppered bacon or good maple-flavored bacon.

Provided by twissis

Categories     Breakfast

Time 20m

Yield 1 Omelet, 2 serving(s)

Number Of Ingredients 6

1/2 lb bacon (Danish or bacon of choice, sliced)
6 eggs
1/2 cup milk (or light cream)
1 tablespoon flour
1/2 teaspoon salt
3 tablespoons chives (fresh, chopped)

Steps:

  • Fry bacon in a med-sized non-stick skillet till crisp. Remove bacon to drain on paper towel. Remove any rendered bacon fat in excess of 3 tablespoons When bacon has cooled, crumble into sml pieces & set aside. (NOTE: I've not had Danish bacon, but it is sold canned, is lean & well-flavored. The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.).
  • Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it.
  • When the omelet begins to set, sprinkle the crumbled bacon on the top & lift cooked omelet edges w/a fork so the uncooked portion runs underneath. Cont cooking till the eggs are set & the edges golden brown. Fold the omelet & serve hot, cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites.
  • For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve.
  • NOTE: Not a part of the recipe, but I like cream cheese w/this & add a smear of it to half the omelet b4 I fold it over.

DANISH OMELET



Danish Omelet image

This was a regular Sat night dinner served with good crusty bread. It has a heavier texture than a French omelet, more like a frittata. Good for lunch or Brunch I often use slivered ham steak on top instead of the bacon or the streaky pork - just a bit less fat

Provided by Bergy

Categories     Breakfast

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 7

12 ounces streaky pork, thinly sliced or 12 ounces bacon, thickly sliced
6 eggs
3 tablespoons flour
3/4 cup milk
salt and pepper
chopped chives
4 medium tomatoes, quartered

Steps:

  • Fry the Pork (bacon) until golden brown (crisp).
  • Remove from fry pan.
  • Pour off half the drippings.
  • Mix flour with the milk until smooth.
  • Add eggs, Salt& Pepper, Beat well.
  • Pour egg mixture into the fry pan.
  • Arrange the pork (bacon) and tomatoes on top of the egg mixture.
  • Cook for about 10 min, lifting the edges to allow egg mixture to run underneath.
  • Cook until the omelette is set but still moist on top.
  • Sprinkle with chives& serve.

CANADIAN BACON OMELET



Canadian Bacon Omelet image

A tasty omelet that we have enjoyed in our house. Make sure that you use a skillet that can be used on the stove top as well as the oven, as the omelet finishes up in the oven.

Provided by Sassy in da South

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 eggs
2/3 cup cheddar cheese, divided
1 tablespoon butter
1 medium potato, cooked, peeled and diced
1 cup red bell pepper, diced
1/2 cup onion, diced
1/2 cup Canadian bacon, diced
2 garlic cloves, minced
1/4 cup sour cream

Steps:

  • Combine eggs and 1/3 cup of the cheese.
  • Melt butter in a skillet.
  • Add potato, bell pepper, onion, bacon and garlic then saute 5 minutes.
  • Stir in egg mixture and spread evenly in bottom of skillet.
  • Cook over medium heat for 5 minutes or until almost set.
  • Place skillet in preheated 450 degree oven for 5 minutes.
  • Sprinkle with remaining cheese then bake until cheese melts.
  • Cut into wedges and serve with a dollop of sour cream.

Nutrition Facts : Calories 267, Fat 17.3, SaturatedFat 9.3, Cholesterol 245.2, Sodium 219.9, Carbohydrate 15.3, Fiber 2.2, Sugar 3.4, Protein 13.2

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