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What You Need:
(To Serve: 4)
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1 tablespoon flour
½ teaspoon salt
½ cup milk
3 tablespoons chives, finely cut
½ pound bacon, preferably Danish
6 eggs, lightly beaten
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Translate this recipe:
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| How To Cook: |
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1. Cut the long strips of bacon in half crosswise and then fry them over moderate heat in a heavy 10- to 12-inch skillet. Do not let them get too crisp.
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2. Drain the strips on paper towels and set them on an ovenproof platter or baking dish and keep warm in a 200° oven. Remove all but a tablespoon of the clear bacon fat from the skillet.
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3. 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.
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4. 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.
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5. Arrange the bacon slices and chives over the top of the finished cake. Serve directly from the pan, as a breakfast dish.
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