Savoury yogurt bowl with egg
11 min · 392 calories
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Æggekage – Danish egg cake with potatoes
Æggekage, Denmark's big pan omelette cooked low and slow, here vegetarian with potatoes, spinach, tomatoes and lots of chives, served with rye bread, radishes and mustard.
40 min
total
4
people
526
calories per serving
Per serving
- 25 g
- Protein
- 66 g
- Carbs
- 16 g
- Fat
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Ingredients
4
- 8 pcEgg
- 100 mlSemi-skimmed milk
- 600 gPotato
- 1 pcOnion
- 1 tbspRapeseed oil
- 150 gSpinach
- 3 pcRound tomato
- 20 gChives fresh
- 0.5 tspSalt
- 1 pinchBlack pepper ground
- 150 gRadish
- 240 gRye and wheat bread
- 1 tbspMustard
Allergens
eggsmilkglutenmustard
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Boil the diced potatoes 8 minutes, drain, then brown them with the sliced onion in the oil; add the spinach to wilt.
Whisk the eggs with milk, salt and pepper, pour into the pan and let set 10–12 minutes over low heat with a lid on.
Top with tomato wedges and snipped chives, cut into wedges and serve with rye bread, radishes and mustard.
Chef's tips
- •Low heat and a lid are the secret to a soft, not rubbery, æggekage.
