🇩🇰 Danish Cuisine

Æggekage

Danish Egg Cake

Prep Time 20 min

Servings 4

Difficulty Easy

Calories 320 kcal

A thick, fluffy open-faced omelette baked with chives and tomatoes, served with dense rye bread and mustard.

Ingredients

8 large eggs
100ml heavy cream
3 tbsp fresh chives, chopped
2 ripe tomatoes, sliced
2 tbsp butter
Salt and pepper
Fresh dill for garnish

Instructions

1 Whisk eggs with cream, chives, salt, and pepper.
2 Melt butter in an oven-safe skillet over medium heat.
3 Pour in egg mixture. Arrange tomato slices on top.
4 Cook on stovetop 3 min until edges set.
5 Transfer to oven at 180°C (350°F) for 10-12 min until puffed and golden.
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.