| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Danish |
Appetizers, Cheese/eggs, Denmark, Ham/pork, Upload |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bacon, preferably Danish |
| 6 |
|
Eggs, lightly beaten |
| 1 |
T |
Flour, all-purpose |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Milk, whole |
| 3 |
T |
Chives, finely cut |
| 1995 |
|
828 -0400 |
INSTRUCTIONS
Cut strips of bacon in half crosswise. Fry over moderate heat, but DO
NOT let them get too crisp. Drain on paper towels, set aside in warm
200F oven. Reserve 1 tablespoon bacon drippings. Beat flour and salt
into eggs only long enough to combine them. Slowly beat in the milk.
Warm the reserved bacon drippings over moderate heat in a 10" heavy
skillet and pour in egg mixture. Turn heat very low and let the eggs
set into a firm custard. Do not stir. This should take about 20
minutes. An asbestos pad will help prevent the bottom of the egg cake
from burning. Arrange bacon slices and chivers over the top of the
finished cake. Serve directly from the pan. MM and upload by
DonW1948@aol.com / TLCS Submitted By DONW1948@AOL.COM On SAT, 9 SEP
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Either Jesus pays or you do”