Egg Cakes with Bacon (Eierpfannkucken mit Speck)

Page 116

Cuisine: German/Austrian/Swiss

(1 review)

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Recipe Review

It's a nice dish; a more custardy take on a frittata appropriate for brunch or breakfast-for-dinner.

Unfortunately, the recipe really doesn't help on the technique - no guidance on how long on the stove and how long under the broiler; no suggestion that the flour should be mixed with a little milk first to make a slurry, not just thrown into the bowl. Basic points, yes, but they would greatly improve the instructions.

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