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Bacon And Egg Cake Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Chives||3 Tablespoon, finely cut|
Serving size: Complete recipe
Calories 885 Calories from Fat 545
% Daily Value*
Total Fat 62 g95.3%
Saturated Fat 21.5 g107.5%
Trans Fat 0 g
Cholesterol 1340.2 mg
Sodium 2555.8 mg106.5%
Total Carbohydrates 22 g7.2%
Dietary Fiber 1.5 g6.1%
Sugars 9.1 g
Protein 60 g120.8%
Vitamin A 70.7% Vitamin C 43.6%
Calcium 33.1% Iron 38.6%
*Based on a 2000 Calorie diet
Fry it lightly (do not let it become crisp) in a 12-inch skillet.
Drain and set it aside.
Remove all but about 1 tablespoon of bacon fat from the skillet.
Combine the eggs, flour, and salt in a bowl.
Gradually add in the milk.
Over moderate heat, warm the fat in the skillet.
Pour in the egg mixture and turn the heat down to low.
Do not stir.
Let the eggs set firm, about 20 minutes.
When the mixture is firm, remove it from the heat.
Arrange the bacon slices and chives on top and serve directly from the pan.