Omelettes with tomatoes, bacon and chives

Omelettes with tomatoes, bacon and chives

The Scandinavian Cookbook
Lars Ranek

Eggs are an important everyday food in many cultures. We have, for example, soft-boiled eggs for breakfast, and hard-boiled eggs on rye bread for lunch. We also eat a simple omelette called æggekage, which is like a Spanish omelette without the potato. With bacon, chives and fresh tomatoes on the side, this dish is served for lunch and dinner in summer, when the chives are cut from the garden and the tomatoes are ripe and tasteful. It would also be perfect for brunch.


Quantity Ingredient
8 large organic eggs
100ml whole milk
1 teaspoon plain wheat flour
25g butter
or 2 tablespoons olive oil
12 pieces thickly sliced organic bacon, 5–8 cm long, preferably hand-cut
4 tomatoes, sliced
4 tablespoons chives, finely chopped
4 slices rye bread


  1. Break the eggs into a large bowl and beat them thoroughly. Mix in the milk, flour and some salt and freshly ground pepper and beat again until there are no lumps left.
  2. Divide the butter or oil between four small lidded frying pans (or you could cook just one large omelette) and place over a medium heat. Add the egg mixture and let it cook for 2 minutes, then turn the heat down to very low. Put the lids over the pans and cook for 8 minutes. (If cooking the mixture as one large omelette, cook for 5 and 12 minutes respectively.)
  3. Meanwhile, grill or fry the bacon until golden and crisp. Place the sliced tomatoes and bacon on the omelettes, sprinkle with the chives, and serve with the rye bread. A cold beer is also very nice with this dish.
Trine Hahnemann
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