Æggekage — Danish Oven Omelette

Ingredients

• 8 eggs
• ⅓ cup milk
• 2 tbsp flour
• 6 slices bacon (or halloumi for the meat-free)
• 1 cup Cherry Tomatoes, halved
• Chives, an irresponsible amount
• Rye bread and mustard, to serve

Method

1. Crisp the bacon in an ovenproof skillet; set it aside, keep 2 tablespoons of the fat (or butter).
2. Whisk the eggs, milk, flour, ½ teaspoon salt, and pepper until smooth — the whisper of flour gives the Danish version its custardy body.
3. Pour into the hot fat over medium-low, scatter the Cherry Tomatoes over, and cook untouched 5 minutes until the edges set.
4. Transfer to a 375°F (190°C) oven for 10–12 minutes until puffed and just set in the middle.
5. Snip the bacon over the top with the chives and serve from the pan with rye and mustard. Denmark's answer to brunch, invented long before brunch had a name.