Æggekage (Danish baked Omelette)

We’ve been eating a lot of heavy meals lately, and I want, no I need to have something lighter for dinner to balance out the stews, casseroles, etc.

Mom used to make this for dinner from time to time, I loved it, and never realized that she might have made it to help stretch out the food dollar, or maybe we’d had a lot of heavy meals the previous week, or maybe she just didn’t feel like cooking.   I don’t know which it might have been and it really doesn’t matter.

Bacon and Eggs is a nice change for dinner, but as much as I like a nice fried egg, I really want something a little different, so many times I’ll make a simple meal of Bacon and Eggs for dinner, but for myself I’ll put together an Æggekage.  I used to make this for DH when we first got married, and think I was making him something very special, when in reality, he’d rather have had the plain old bacon and eggs.  Mom would serve this with strips of bacon on top, or some lovely mushrooms and always, always with some chopped chives on top.

Without further ado, take two eggs per person, beat them together with a couple of tablespoons of flour, and a couple of tablespoons milk,some salt and pepper to taste, pour into a greased (I use a little bacon grease) preheated pan, and let it cook for a minute or so on top of the stove, then place in a 375 degree oven for about 12-15 minutes for two eggs, or 15-20 minutes for 4 or 6 eggs, and cook.    This will puff up and expand and look so pretty for about 10 seconds after you pull it out of the oven, but then it collapses into itself.   It still tastes good though, and is something you can prepare for a crowd if necessary.   Mom used to serve it cut into wedges, and garnished with some bacon and chives.    I just serve it like this.

Preheat oven to 375, and preheat a pan with a little bacon grease.
Per person
2 eggs, lightly beaten
2 tablespoons flour beaten with 2 tablespoons milk
Salt
Pepper

Beat the flour mixture into the eggs and pour into the preheated pan, the eggs will start cooking right away, then place the pan into the oven, (turn on the light so you can watch the magic), and bake for about 15 minutes or so.

The eggcake will puff up and start to look almost like a giant puff, and this is a good thing.    Take out of oven and place on a plate, garnish with some chopped chives, a little bacon, some mushrooms (cooked of course) or even some sliced tomatoes.  Serve with toast and enjoy.

Savoury Cheesecake

Our Boat Club potluck was last week, and Karen brought this really neat dish, and even better she gave me  the recipe and I want to share it here.   By the way, this went fast at our gathering. Very tasty.  I also want to say that Karen comes up with some really cool dishes and luckily for me, she shares, recipes that is.   Here’s the link to the original post at Spinach Tiger.

Savoury Cheesecake

1 bag, 7 oz. Kettle Chips, crushed
4 spring onions, thinly sliced
2 Tablespoons Butter
1 pound full fat cream cheese  (2- 8 ounce packages)  at room temperature.
1/3 Cup Sour Cream
1 tablespoon chopped chives
1 teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
Sea Salt and White Pepper  (no measurements given, so would use 1/4 teaspoon of each)
4 eggs

Extra chives for decorating
Sour Cream for decorating, optional

Preheat oven to 475 degrees.   One ten inch Springform pan*

Crush the potato chips up using either a rolling-pin, food processor or my favorite, put the chips in a ziploc bag and smack with your hand to make smaller chips.
Add one of the tablespoons of butter to the crushed chips and press into a springform pan, bake for 5 minutes. Set aside.

Melt the other tablespoon of butter in a small pan, add the spring onions, cook for just a minute or so to soften, but don’t brown them.  Set aside.

Whip the softened cream cheese, then add the seasonings and Sour Cream, whip until smooth.
Add the eggs, one at a time, whip until smooth and at the end add in the chopped chives.

Pour into the prepared pan and bake at 475 degrees for about 10 minutes.   Then turn the heat down to 250 degrees and continue baking for another 20 to 25 minutes or until set.   The cheesecake should be a little jiggly.

Turn oven off, and open door and allow to rest for about 15 minutes.
You can serve this warm with some crackers or toast, or go ahead and refrigerate but bring to room temperature before serving.

* If using two 6 inch springform pans, bake at 475 for 5 minutes, then turn the oven down to 250 and bake an extra 10 to 15 minutes.

It’s fun to decorate the top with some chives before baking, and you can also serve it with some sour cream spread over the top with more chopped chives and spring onions, or more of the crushed potato chips.
It would also be fun to find some Sour Cream and Onion chips to use as the crust.   But you do need the heavier weight Kettle Chips for this recipe.  The others are just too flimsy and break down too much.