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Receta Flaeskeaeggekage (Bacon And Egg Cake)
by Global Cookbook

Flaeskeaeggekage (Bacon And Egg Cake)
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Ingredientes

  • 1/2 lb Bacon, preferably Danish
  • 6 x Large eggs, lightly beaten
  • 1 Tbsp. Flour, all-purpose
  • 1/2 tsp Salt
  • 1/2 c. Lowfat milk, whole
  • 3 Tbsp. Chives, finely cut

Direcciones

  1. Cut strips of bacon in half crosswise. Fry over moderate heat, but Don't let them get too crisp. Drain on paper towels, set aside in hot 200F oven.
  2. Reserve 1 Tbsp. bacon drippings.
  3. Beat flour and salt into Large eggs only long sufficient to combine them. Slowly beat in the lowfat milk. Hot the reserved bacon drippings over moderate heat in a 10" heavy skillet and pour in egg mix. Turn heat very low and let the Large eggs set into a hard custard. Don't stir. This should take about 20 min. An asbestos pad will help prevent the bottom of the egg cake from burning.
  4. Arrange bacon slices and chivers over the top of the finished cake. Serve directly from the pan.