Danish Bacon Omelette

Danish Bacon Omelette © kvalifood.com

Danish bacon omelette is one of the most classic everyday Danish dishes — a flat, thick omelette fried in a pan with crispy bacon on top. Serve with rye bread and mustard. Ready in 15 minutes.

Ingredients

Yields 4 servings

  • 8 slices bacon, thick-cut
  • 6 eggs
  • 2 tsp cornstarch
  • ½ dl milk
  • 1 tsp salt
  • 1 pinch white pepper
  • 2 tomatoes, cut into wedges
  • 2 tbsp chives, finely chopped

To serve

  • rye bread
  • mustard

Directions

Fry the bacon

Place the bacon in a cold, dry pan. Fry over medium heat until crispy and golden, turning occasionally. Pour off the fat once or twice during cooking. Remove the bacon from the pan.

Make the egg mixture

Beat the eggs lightly. Mix the cornstarch into the milk and stir it into the eggs. Add salt and pepper.

Fry the omelette

Leave about 2 tbsp of bacon fat in the pan. Pour in the egg mixture over fairly high heat. Lower the heat immediately. Occasionally pierce the omelette with a palette knife so the liquid runs down. You can put a lid on for a couple of minutes. Place the bacon and tomato wedges on the omelette just before it has fully set.

Serving

Sprinkle with finely chopped chives. Serve with rye bread and mustard.

Notes

  • Cornstarch makes for a softer omelette. It can be left out — the result will just be slightly drier.
  • The omelette should be just set, not overcooked — it continues to set from residual heat.
  • Farmhouse omelette: Fry bacon lardons, sautéed onions and cooked diced potato in the pan, pour the egg mixture over and cook as usual.
  • Danish bacon omelette can be varied with almost anything: ham, smoked mackerel, prawns, fried mushrooms, cheese or sausage.