Äggakaga - Scanian Eggcake
Preheat the oven to 225 degrees.
Fry the bacon crispy in a iron pan or ovenproof non-stick pan.
Whisk together the eggs, milk, flour, salt and pepper in a bowl.
Remove the bacon and place it over in another pan. Leave the grease left in the pan.
Then pour in the batter in the hot pan. Stir a bit so the batter will settle down at the bottom. When the batter is half solidified, turn on the cake with a lid.
Put into the oven and bake the egg cake for about 15 minutes.
Shake the egg cake and make certain that it has solidified and is not watery in the middle.
Add the pork to the end of baking.
Serve the egg cake with lingonberries.
5 cups flour
1 tablespoon salt
3 tablespoons granulated sugar
7 dl standard milk
To serve with egg cake:
400 g salted bacon (3-5 slices per person)