Egg cake with bread

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Egg, s. 54 (falt i det fri)

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1
Make the egg mixture
Stir the egg yolks, potato starch, salt and milk together. Fold in the stiffly whisked egg whites.
2
Fry
Fry the bread cubes in butter in a frying pan and pour the egg mixture over. Lift the egg cake slightly with a palette knife as it cooks.
3
Turn and serve
Turn the cake and cook briefly on the other side. Sprinkle lightly with sugar before serving.

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