Kentucky Scramble Recipes

KENTUCKY SCRAMBLE

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.

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.

LYNN WINTER'S KENTUCKY FARMHOUSE SCRAMBLE

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 SCRAMBLED EGGS

Steps:

• Place cream cheese in top of double boiler and set over simmering water.
• Cook over low heat until cheese melts; remove from heat and set aside.
• Melt 2 tablespoons butter in large skillet over medium-high heat.
• Add bell peppers and green onion and saute until onion is translucent, about 3 to 5 minutes; blend into cream cheese then stir in corn, mixing thoroughly.
• Melt remaining 2 tablespoons butter in same skillet over medium-low heat; add eggs and cream cheese mixture.
• Season to taste with salt and pepper.
• Cook,stirring occasionally, until eggs are barely set; transfer to heated platter.
• Sprinkle with green onion and bacon pieces and serve immediately.