As the name Kentucky Scramble gives it away. This is a style of scrambled eggs originally from Kentucky but has a lot of body. The inclusion of bacon, peppers, pimentos and corn kernels gives it a completely different flavour. However they are subtle enough not to ruin the flavour of scrambled eggs.

Kentucky Scramble

served on buttered toast for a meal whether breakfast or brunch.

4.70 from 13 votes

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Eggs

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 39kcal

Ingredients

8 slices lean bacon
8 large eggs
1 cup corn kernels
1/2 cup green pepper
1/4 cup pimiento
1 tsp salt
1 pinch black pepper to taste
8 large eggs free range

Instructions

Fry the bacon in a large skillet over moderate heat, turning until crisp and brown.
Remove bacon to drain on paper towels and pour off all but 2 tbsp of the fat.
Add the corn to the skillet and stir over moderate heat for 2 to 3 minutes.
Add the green pepper, pimiento, salt and black pepper and cook uncovered, stirring frequently, for 5 minutes until the vegetables are soft but not browned.
Beat the eggs in a bowl and pour them into the skillet.
Cook over low heat, stirring with the back of a fork or with a wooden spatula, until the eggs have formed soft creamy curds or to your preferred degree of firmness for scrambled eggs.
Mound the eggs on a warm serving platter and arrange the cooked bacon strips on top.
Serve with buttered toast.

Nutrition

Kentucky Scramble