Omelet with Fried Pork

In the summer, most Danes don’t want to make  time consuming dishes in a hot kitchen, and if they are not grilling in their backyard, they often make an egg dish with lightly salted pork, tomato and chives. Many have vacation and are spending a few days at home just enjoying their free time. A snaps, Danish aquavit, is drunk with this dish, making the meal a festive lunch or dinner.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Omelet with Fried Pork

Serves 4

6-7 slices of  lightly salted pork or bacon

8 eggs

8 tbsp. milk

salt and freshly ground pepper

butter for frying

a large bunch of chives

2 tomatoes, cut in wedges

To make pork, cut into slices and fry without fat on a hot frying pan, until slice are golden and tender.

Whisk together eggs, milk, salt and pepper in a bowl. Melt butter in a large frying pan (the same pan used for the pork can be used after wiping it clean with a paper towel ) over medium heat. Pour egg mixture into the pan and let cook slowly, until it is firm and the bottom and sides are browned – about 8 minutes. Arrange fried pork slices on top of the omelet just before it sets. Place tomato wedges on top of the omelet and sprinkle with plenty of clipped chives.

To serve, place the frying pan on the table and let the guest take as much or as little omelet as they wish.

Suggested accompaniment: Danish rye bread or whole wheat  bread and snaps (Danish aquavit).

Tip: ham, sausage, shrimps, potato slices, fried mushrooms and other vegetables can be placed on the omelet in stead of fried pork.

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