Kentucky Scramble

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20 minutes 4 Servings Print RecipeEmail Recipe


6slicelean bacon
1cupfresh corn kernels (or 1 cup canned or frozen (defrosted) corn kernels – thoroughly drained)
1⁄2cupgreen pepper (finely chopped)
1⁄4cuppimiento (finely chopped)
1 1⁄2teaspoonsalt
1⁄8teaspoonground black pepper
6 eggs


And a heavy 10 to 12 inch ungreased skillet, fry the bacon over moderate heat. Turn the slices with tongs until they are crisp and brown, then transfer them to paper towels to drain.

Pour off all but 3 tablespoons of the fat remaining in the skillet and in its place add the butter. Drop in the corn and stir over moderate heat for one or 2 minutes until the kernels glisten. Then add the green pepper, pimiento, salt and black pepper and cook uncovered, stirring frequently, for 5 minutes, or until the vegetables are soft but not brown.

Break eggs into a bowl, beat them lightly with a table fork, and pour them into the skillet. Stirring with the flat of a fork or a rubber spatula, cook over low heat until the eggs begin to form soft, creamy curds. Mound the eggs on a heated platter, arrange the bacon slices attractively on top and serve at once.

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