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)
1/2 cup (65g) flour
1/2 teaspoon salt
1 tablespoon cornstarch
2 cups (480ml) milk
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.