Egg cake, a traditional Danish favorite, is cooked slowly on top of the stove until it has set to a custard like consistency. It is served with a topping of crisp bacon and chopped chives.
1/2 pound bacon, preferably Danish
6 eggs, lightly beaten
1 tablespoon flour
1/2 teaspoon salt
1/2 cup milk
3 tablespoons chives, finely cut
Cut the long strips of bacon in half crosswise and fry them over moderate heat in a heavy 10 to 12-inch skillet. Do not let them get to crisp. Drain the strips on paper towels and set them on an ovenproof platter or baking dish and keep warm in a 200 degree oven. Remove all but a tablespoon of the clear bacon fat from the skillet.
In a mixing bowl, beat the flour and salt into the eggs only long enough to combine them, and then slowly beat in the milk. Warm the fat in the skillet over moderate heat and pour in the egg mixture. Turn the heat down to low and without stirring let the eggs set into a firm custard. Since this will take about 20 minutes, an asbestos pad placed under the skillet will help to prevent the bottom of the egg cake from burning. Arrange the bacon slices and chives over the top of the finished cake. Serve directly from the pan, as a first course, brunch or late-supper dish.