Danish Omelette

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Preparation info

    • Difficulty

      Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

The correct name for this lovely dish is 'Danish Egg Cake', but for some reason people say they are put off by it This is a shame, because it is seriously delicious and one of the first things I look forward to eating when each year I visit Faborg, the small town in which my wife grew up. It is also one of the few Danish dishes that does not involve the use of herring and, much as I adore herring, you can have too much of a good thing.

There are eight or nine restaurants in Faborg, none of them - it must be said -Michelin rated, but my favourite egg cake is served at a lovely old pub called Tre Krona, where I like to eat it washed down with a lot of good Danish beer. Traditionally it is served with rugbrod, a bread in my view more akin to floor tiles than anything I want to eat, so I say, ‘Hold the rugbrod, more beer on the side.' Bliss.

Egg cake may be cooked as individual omelettes or in a large serving, in which case the pan is brought to the table and people help themselves to thick wedges.

The Danes use a local bacon that they call speck, which it is not, being closer to streaky bacon. You can use either smoked or unsmoked. The tomato in the dish must be raw. There is something about a sweet raw tomato that goes brilliantly with an omelette. You might also like to try the egg cake with a topping of strips of smoked eel mixed in with the bacon, to produce a happy marriage of flavours and textures.

Ingredients

    Method