KENTUCKY FARMHOUSE SCRAMBLE
Steps:
- Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers 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 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
- Remove the pan from the heat and serve with fried green tomatoes and buttermilk biscuits with sorghum butter.
KENTUCKY FARMHOUSE SCRAMBLE (THROWDOWN)
Recipe courtesy Lynn's Paradise Cafe, Louisville Kentucky. This recipe won over Bobby Flay's on Throwdown.
Provided by Brookelynne26
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers 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 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
Nutrition Facts : Calories 527.3, Fat 39.7, SaturatedFat 15.5, Cholesterol 700, Sodium 1252.5, Carbohydrate 3.4, Fiber 0.2, Sugar 1.5, Protein 37.2
ENGLISH CROWN SCRAMBLE
Steps:
- Mornay Sauce Preparation:
- Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until mixture is smooth, about 1 minute. Whisk in milk and salt. Whisk until mixture thickens slightly, about 2 minutes. Gradually whisk in cheeses. Stir until mixture is smooth and begins to bubble, stirring, constantly, about 5 minutes. Cover and keep warm.
- Egg Pastry Crowns Preparation:
- Meanwhile, preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
- Place 1 layer of pastry shells on the prepared cookie sheet and brush with egg wash. Top with another hollowed out shell. Bake for 12 minutes, or until golden on top.
- Whisk eggs and milk in a large bowl to blend. Place a large nonstick skillet over medium heat. Add oil and butter to skillet. When the butter foams, add the egg mixture. Stir continuously with a rubber spatula until eggs are light and fluffy, about 2 minutes. Season, to taste, with salt and pepper. Remove tops and hollow out pastry shells. Divide scrambled eggs among pastries. Top each with 2 to 3 tablespoons of Mornay Sauce. Sprinkle with chives and serve.
LYNN WINTER'S KENTUCKY FARMHOUSE SCRAMBLE
Yield serves 4
Number Of Ingredients 7
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.
KENTUCKY SCRAMBLE
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
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
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