Dish

Flæskeæggekage

Danish pork and egg dish

Flæskeæggekage is a high-calorie dish that is rich in protein and carbohydrates, making it a great option for a hearty breakfast or brunch. To make it, fry bacon and potatoes in a pan until they are crispy and golden brown. Then, add beaten eggs to the pan and cook until they are set. The dish is typically served with rye bread and pickled beets.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Egg Dish

Origins and history

Flæskeæggekage is a traditional Danish dish that has been enjoyed for generations. It originated in the rural areas of Denmark, where bacon and potatoes were staple ingredients. Today, it is a popular breakfast option throughout Denmark and is often served in cafes and restaurants.

Dietary considerations

Gluten-free

Variations

There are many variations of Flæskeæggekage. Some recipes call for the addition of onions or cheese, while others use different types of potatoes, such as sweet potatoes or Yukon gold potatoes.

Presentation and garnishing

Flæskeæggekage looks great served in a cast-iron skillet. Garnish with chopped parsley or chives for added flavor and presentation. Make sure to cook the bacon and potatoes until they are crispy, as this will add texture and flavor to the dish. Use a non-stick pan to prevent the eggs from sticking to the bottom of the pan.