Danish egg cake with bacon (Æggekage)

1. Cut the bacon into strips and fry until crisp in a large non-stick frying pan; drain on kitchen paper, leaving 1 tbsp of the fat in the pan.

2. Whisk the eggs with the milk, flour, salt and pepper until smooth.

3. Pour the egg mixture into the pan and cook, covered, over low heat for 8-10 minutes until set but still slightly creamy on top.

4. Meanwhile, cut the tomatoes into wedges and chop the chives.

5. Scatter the crisp bacon, tomatoes and chives over the egg cake.

6. Serve straight from the pan, cut into wedges, with buttered rye bread.

Tip: Æggekage is an old Danish farmhouse dish and a favourite spring and summer lunch, when the hens are laying well. There's no need to flip it like an omelette: cooked slowly under a lid, it stays creamy on top and turns lightly golden underneath. Many people serve it with mustard, often a strong Danish one.