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A Different Kind of Breakfast

© Marna Gatlin

Bacon and eggs has been a mainstay of the American diet for hundreds of years, and corn was the mainstay of the native American diet for thousands of years before that. The two traditions meet in this delicious dish.

Kentucky Scramble

8 slices lean bacon
1 cup fresh corn kernels (cut from 3 ears of fresh corn) or 1 cup canned or frozen and defrosted corn kernels
1/2 cup finely chopped green pepper
1/4 cup finely chopped pimiento
1 tsp salt
Freshly ground black pepper to taste
8 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 Tbs of the bacon 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. Serves 4.

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