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.
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Add to CollectionServings: 4 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
Calories: 39kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 680mg | Potassium: 155mg | Fiber: 2g | Sugar: 5g
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