A thick, fluffy open-faced omelette baked with chives and tomatoes, served with dense rye bread and mustard.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cast iron skillet
Garnishes: fresh dill, chives
Accompaniments: rye bread, mustard
Instructions
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1
Whisk eggs with cream, chives, salt, and pepper.
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2
Melt butter in an oven-safe skillet over medium heat.
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3
Pour in egg mixture. Arrange tomato slices on top.
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4
Cook on stovetop 3 min until edges set.
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5
Transfer to oven at 180°C (350°F) for 10-12 min until puffed and golden.
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6
Serve from the skillet with rye bread and mustard on the side.
Did You Know?
Æggekage was traditionally the meal eaten on Constitution Day (June 5th) in Denmark, paired with cold beer in parks.
Chef's Notes
Equipment Tips
- oven-safe skillet
- whisk
- bowl
Garnishing
fresh dill, chives
Accompaniments
rye bread, mustard
The Story Behind Æggekage
This hearty egg dish has roots in Danish farmhouse cooking where eggs were abundant. It became associated with summer gatherings and Constitution Day celebrations. The simplicity of æggekage reflects the Danish preference for honest, unfussy food.
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