3/4 pounds of sliced bacon
2/3 cup half-and-half
1 1/2 Tbsp. flour
1 Tbsp. fresh dill, minced
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup chives or green onion tops, chopped
Preheat the oven to 200ºF.
In a large, heavy skillet on medium heat, fry the bacon in batches until almost crisp. Set each batch on a plate covered in paper towels to drain off the excess fat. Then place on a plate in the oven to stay warm.
Pour off all but 1 Tbsp. of the bacon fat from the skillet.
In a large mixing bowl, whisk together the eggs, flour, salt and pepper until just blended. Slowly add the half-and-half until ingredients are well blended and frothy.
In your large skillet, heat the retained tablespoon of bacon fat over medium heat. Add the egg mixture, reduce to very low and allow the egg mixture to set into a firm custard consistency. This should take about 20 minutes; check the bottom of the cake frequently to ensure that it does not burn.
Once the egg mixture has set, top with the bacon slices and sprinkle with the dill and chives/onion tops.
Cut into wedges to serve.
Make this recipe your own by adding cheese, veggies, sausage or your favorite herbs to the egg mixture prior to pouring it into your skillet.