The Danes take breakfast seriously (as they do all other meals) so a dry slice of bread with a quickly added spread will hardly do after the morning shower in that neck of the woods. This delicious skillet dish should prove my point – Ted
8 oz (200 g) bacon
4 standard eggs
2 level tablespoons plain flour
8 tablespoons milk
salt and pepper to taste
scissor-snipped chives to garnish
 Fry bacon slowly in its own fat until crisp. Remove from pan and keep warm.
 Beat eggs lightly then stir in flour and milk.
 Season to taste with salt and pepper.
 Pour oil’ all but a dessertspoon of bacon fat from pan.
 Heat pan over a moderate heat then pour in egg mixture.
 Cover pan and cook slowly until eggs are set.
 Place bacon on top, sprinkle with chives and serve straight away from the pan.