Title: Bacon & Egg Cake
Categories: Pork Eggs
Yield: 4 Servings
| 1/2 | lb | Bacon; preferably Danish |
| 6 | | Eggs; lightly beaten |
| 1 | tb | Flour, all-purpose |
| 1/2 | ts | Salt |
| 1/2 | c | Milk, whole |
| 3 | tb | Chives; finely cut |
Cut strips of bacon in half crosswise. Fry over moderate heat, but DO NOT
let them get too crisp. Drain on paper towels, set aside in warm 200F oven.
Reserve 1 tablespoon bacon drippings.
Beat flour and salt into eggs only long enough to combine them. Slowly
beat in the milk. Warm the reserved bacon drippings over moderate heat in a
10" heavy skillet and pour in egg mixture. Turn heat very low and let the
eggs set into a firm custard. Do not stir. This should take about 20
minutes. An asbestos pad will help prevent the bottom of the egg cake from
burning.
Arrange bacon slices and chivers over the top of the finished cake. Serve
directly from the pan.