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.
- 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.