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Danish æggekage baked in a cast-iron skillet with bacon, tomato slices, and chives in soft window light.
Erik Lundström

Danish Æggekage: A Cozy Nordic Egg Cake for Breakfast and Brunch

A cozy Danish-style egg cake cooked in a skillet until puffed and tender, then topped with bacon, juicy tomatoes, chives, and a little cheese. It’s the kind of no-fuss, family-style breakfast that feels special enough for brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast / Brunch
Cuisine: Danish
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • ½ cup (120 ml) whole milk
  • ¼ cup (30 g) all‑purpose flour – optional for a puffier cake
  • ½ tsp kosher salt
  • ¼ freshly ground black pepper
  • 6 slices thick‑cut bacon, chopped
  • 2 medium tomatoes, sliced
  • ¼ cup (15 g) chopped fresh chives
  • 2 tbsp (30 g) unsalted butter

Method
 

Prepare the bacon
  1. In a 10 inch (25 cm) cast‑iron or other oven‑safe skillet, cook the chopped bacon over medium heat until crisp.
  2. Transfer the bacon to a paper‑towel‑lined plate and pour off all but 1 Tbsp of the bacon fat.
Mix the batter
  1. In a large bowl, whisk together the eggs, milk, flour (if using), salt and pepper until smooth and slightly frothy.
Start cooking
  1. Set the skillet back on medium heat and add the butter to the remaining bacon fat.
  2. When the foam subsides, pour in the egg mixture.
  3. Using a heat‑resistant spatula, stir gently and constantly for 2–3 minutes, scraping the bottom and sides, until large curds begin to form but the center is still quite loose.
Finish under the broiler
  1. Smooth the top of the eggs, scatter the cooked bacon evenly over the surface, then lay the tomato slices decoratively on top.
  2. Cook for another 30 seconds on the stove without stirring.
  3. Place the skillet under a preheated broiler about 8 inches (20 cm) from the element.
  4. Broil for 2–4 minutes, watching closely, until the top is set and just beginning to brown.
Garnish and serve
  1. Remove from the oven and let rest for 5 minutes.
  2. Sprinkle generously with chopped chives.
  3. Cut into wedges and serve warm, directly from the skillet, with buttered rye bread or boiled new potatoes on the side.

Notes

Variation:
For a flour‑free version, simply omit the flour; your cake will be slightly flatter but still delicious. You can also add 1 cup (140 g) diced cooked potatoes or 60 g grated cheese into the egg mixture before cooking.