Email to Cat      

Kentucky Scramble

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"In some Southern states, a 'scramble' can imply a baked layered breakfast casserole including hard-boiled eggs, sausage, and other ingredients, but in Kentucky, the term generally refers simply to soft-scrambled eggs with corn kernels and chopped onion, bell pepper, and pimentos served with fried bacon strips over the top. It's a sumptuous variation of scrambled eggs and the perfect dish for an unusual breakfast buffet or brunch. By no means overcook these eggs; they should be very soft and almost creamy. And do try to use fresh corn kernels scraped from the cobs (their milk included)."

List of Ingredients

â—¦ 8 slices lean bacon
â—¦ 1 small onion, finely chopped
â—¦ ½ small green bell pepper, cored, seeded, and finely chopped
â—¦ 1 cup fresh or thawed frozen corn kernels
â—¦ ¼ cup finely chopped pimentos
â—¦ Salt and freshly ground black pepper to taste
â—¦ 6 large eggs


Recipe

In a large, heavy skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and reserve.

Pour off all but 3 tablespoons of fat from the skillet, add the onion, bell pepper, and corn, and stir till the vegetables are soft but not brown, about 5 minutes. Add the pimentos and salt and pepper and stir for 1 minute longer.

In a bowl, beat the eggs till frothy, pour them over the vegetables in the skillet, and stir over moderately low heat till the eggs begin to form soft, creamy curds. To serve, mound the eggs on a heated platter, arrange the reserved bacon strips over the top, and serve immediately.

Makes 4 servings