Kentucky Farmhouse Scramble Throwdown Food

KENTUCKY SCRAMBLE

Kentucky Scramble image

I've seen many versions of this recipe, but this one really caught my eye. You can change up the veggies any way you wish. Note: Don't let the corn keep you from making this breakfast dish -- it really adds a wonderful flavor and texture.

Provided by DailyInspiration

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 slices bacon
2 cups mushrooms, sliced
1 cup whole kernel corn (thawed)
1/2 cup green bell pepper, diced (or your choice of color)
1/4 cup pimiento, diced
salt and pepper
6 eggs
1/4 cup water
2 tablespoons butter

Steps:

In a large skillet, fry bacon until crisp and brown. Drain bacon on paper towels. Pour off pan drippings except 2 tablespoons Saute mushrooms, corn and green pepper to drippings. Add pimentos and season to taste. Saute until green pepper is soft.
Meanwhile, beat eggs with water. Melt butter in skillet with vegetables. Pour in eggs and scramble to desired doneness. Serve with bacon or you can crumble the bacon into scrambled egg mixture - your choice.

Nutrition Facts : Calories 278.8, Fat 20.7, SaturatedFat 8.5, Cholesterol 305.1, Sodium 427.3, Carbohydrate 10.9, Fiber 1.7, Sugar 2.7, Protein 13.8

LYNN WINTER'S KENTUCKY FARMHOUSE SCRAMBLE

Lynn Winter's Kentucky Farmhouse Scramble image

Yield serves 4

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
1 tablespoon canola oil
8 ounces boneless country ham, diced
1 small red bell pepper, roasted (see Notes, page 22) and diced
12 large eggs, beaten
1 cup (4 ounces) grated Jarlsberg cheese
Freshly ground black pepper

Steps:

Heat a 12-inch nonstick sauté pan over medium-high heat. Add the butter and oil and swirl around the pan until the butter melts. Add the country ham and cook until it begins to brown, about 3 minutes.
Turn the heat to medium-low. Stir in the roasted red bell pepper and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take anywhere from 5 to 8 minutes. If they are setting too quickly, reduce the heat to low. While the eggs are still moist and slightly runny, fold in the grated cheese and season with pepper.

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