This classic Danish dish is typically eaten for lunch, but is the perfect dinner when you're craving some real comfort food. Serve with warm, buttered, freshly baked rye bread on the side.
For the egg cake:
24 thick rashers of smoked bacon
½ tsp of pink Himalayan salt or sea salt
2 tbsp of plain (all-purpose) flour
100ml of milk
4 tomatoes, thickly sliced
Chopped chives, to garnish
Fry the bacon rashers in a large frying pan until they're golden and crispy. Leave to drain on a kitchen towel. Discard the majority of the bacon fat in the pan (leaving about two tablespoons).
Whisk the eggs together. Add the salt and sieve the flour into the whisked eggs, then mix well. Lastly, add the milk and whisk until combined.
Reheat the reserved bacon fat until just bubbling, then pour in the egg mixture. Turn down the heat, cover with a lid (or plate), then leave to cook on a low heat for approximately ten minutes.
Serve the egg cake with the crispy bacon, tomato slices and chopped chives on top to garnish.
Recipe from Cook Yourself Happy by Caroline Fleming (Jacqui Small, £25)