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Ingredients
- 1/2 lb Bacon, preferably Danish
- 6 x Large eggs, lightly beaten
- 1 Tbsp. Flour, all-purpose
- 1/2 tsp Salt
- 1/2 c. Lowfat milk, whole
- 3 Tbsp. Chives, finely cut
Directions
- Cut strips of bacon in half crosswise. Fry over moderate heat, but Don't let them get too crisp. Drain on paper towels, set aside in hot 200F oven.
- Reserve 1 Tbsp. bacon drippings.
- Beat flour and salt into Large eggs only long sufficient to combine them. Slowly beat in the lowfat milk. Hot the reserved bacon drippings over moderate heat in a 10" heavy skillet and pour in egg mix. Turn heat very low and let the Large eggs set into a hard custard. Don't stir. This should take about 20 min. An asbestos pad will help prevent the bottom of the egg cake from burning.
- Arrange bacon slices and chivers over the top of the finished cake. Serve directly from the pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 386 | |
| Calories from Fat 299 | 77% |
| Total Fat 33.2g | 42% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 353mg | 118% |
| Sodium 880mg | 37% |
| Potassium 277mg | 8% |
| Total Carbs 4.21g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.25g | 2% |
| Protein 17.19g | 28% |
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