Äggakaka is a dish I would normally associate with breakfast or brunch, but it’s considered lunch or even dinner fare in Sweden. Whether it’s cooked on the stove top or baked in the oven it’s typically served straight from the skillet. Pork is an important component that is either mixed into the batter or fried and added to the top. And the key condiment is of course, lingonberries.

Äggakaka is traditionally associated with the southern region of Skåne. Historically it was served to workers who helped with the fall harvest and could be easily be packed into a sack to be eaten in the field or while traveling. The literal translation of  äggakaka (EHG-uh-kah-kah) is egg cake. Although “cake” tends to bring dessert to mind, with a mountain of bacon topping it this is decidedly in the savory category.

I made this version in the oven because it’s even easier than the stovetop and produces a beautifully golden end product that can be eaten hot, or cold. It’s quick, satisfying, and economical. What’s not to like about that?

Äggakaka (adapted from Vår Kok Bok)
serves 4

1/2 cup (65g) flour
1/2 teaspoon salt
1 tablespoon cornstarch
2 cups (480ml) milk
4 eggs
1 pound (450g) bacon or side pork
chopped chives for garnish
lingonberry preserves to serve

1. Preheat the oven to 440°F (225°C).

2. In a large mixing bowl combine the flour, salt, cornstarch, and half of the milk. Whisk until smooth. Add the rest of the milk and the eggs. Beat well.

3. Butter a 10″ (24cm) oven-proof skillet. Pour the batter into the buttered skillet and carefully place it in the preheated oven. Bake until puffed and golden, about 20-30 minutes.

4. While the äggakaka is baking, fry the bacon to your liking (soft or crispy), remove from heat and keep warm. Sprinkle with chives just before serving.

5. Serve the äggakaka directly from the pan, topped with the cooked bacon. Offer lingonberry preserves on the side.

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Categories: breakfast & brunch, recipes, Swedish classics


I moved to Sweden in 2008. This blog is for people who would like to learn more about Swedish food and culture.


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6 Comments on “Äggakaka”

  1. November 19, 2011 at 4:19 pm #

    Yum! We love us some äggakaka!

    • November 19, 2011 at 4:42 pm #

      I’m curious Liz…do you eat it for breakfast, lunch, or dinner?

  2. Anna
    November 26, 2011 at 9:14 pm #

    Delicious! Just came across your blog, love it!

    • November 28, 2011 at 9:18 am #

      Thanks Anna. Stop by any time!

  3. February 23, 2012 at 6:38 pm #

    It almost looks like a popover or yorkshire pudding.Would you say this dish may have a similar taste? It look yummy and bacon oh boy. Your photos are fantastic great, job well done!

    • February 23, 2012 at 8:47 pm #

      I think I’ve only had popovers once and have never tried yorkshire pudding. But in comparison to popovers, I think this has a similar texture, but is more dense. Of course bacon is meat candy and makes everything good. Thank you for the nice photo compliment.

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