The Bacon Cookbook by James Villas, presents 160 sweet and savory bacon recipes, including Danish Potato, Tomato, and Bacon Omelette; Swiss Apple, Pear, Potato, and Bacon Braise; and Hungarian Venison and Bacon Ragout.
Makes 3 to 4 servings
In Denmark, this popular breakfast omelette (aegkage) is made with the superior lean bacon made from specially bred Landrace pig's. Normally, a good substitute would be English or Canadian bacon, if the Danish product is unavailable, but since neither really renders enough fat to fully flavor the other ingredients, the best option is a nice chunk of domestic slab bacon—found in most supermarkets—or even ordinary sliced bacon. For a brunch variation, this omelette could also be made with chopped broccoli, asparagus, zucchini, and/or grated sharp cheese, so feel free to experiment. Do note that since Danish bacon tends to be salty, no salt is needed—especially if you add any well-aged cheese.
Preheat the oven to 350 degrees F.
In a large skillet, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 1 tablespoon of the fat, add the potato, onion, and tomato, and stir till the potato is softened, about 5 minutes.
In a bowl, whisk together the eggs and milk, pour over the vegetables, and stir slightly. Add the bacon, chives, and pepper, stir, and bake in the oven till the omelette is set, 20 to 25 minutes. Cut into wedges and serve hot.
Today, the finest Danish bacon is still produced from Landrace pigs, a breed developed in the nineteenth century.
This page created January 2008
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